Guest
Race Result Details |
| Racer | Shrox (shrox) |
| Race Number | 113 |
| Date | Tue, 2 Dec 2014 18:54:00 |
| Speed |
44 WPM
 Try to beat?
|
| Accuracy | 80.1% |
| Rank | 2nd place (out of 4) |
| Opponents | gleinert8116 (1st place) roeflow (3rd place) |
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)
|