Race Result Details |
Racer | Kesa (waelve) |
Race Number | 510 |
Date | Mon, 1 Mar 2021 16:56:20 |
Speed |
57 WPM
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Accuracy | 95.8% |
Rank | 5th place (out of 5) |
Opponents | adham123 (4th place) isayuno (2nd place) masoncolemak (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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