Guest
Race Result Details |
| Racer | a (scraxs) |
| Race Number | 35 |
| Date | Sun, 23 Sep 2018 10:43:30 |
| Speed |
67 WPM
 Try to beat?
|
| Accuracy | 97.3% |
| Rank | 3rd place (out of 4) |
Text typed:
|
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)
|