Race Result Details |
Racer | Norferzlo (norfer) |
Race Number | 1947 |
Date | Mon, 21 Jul 2025 16:28:19 |
Speed |
117 WPM
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Accuracy | 98.5% |
Rank | 1st place (out of 5) |
Opponents | krak3n_ (3rd place) |
Text typed:
Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
— (book)
by Harold J. Morowitz
(see stats)
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