Race Result Details |
Racer | Burint (brenolz) |
Race Number | 27321 |
Date | Fri, 3 Oct 2025 5:52:15 |
Speed |
74 WPM
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Accuracy | 94.9% |
Rank | 1st place (out of 5) |
Opponents | abth_ab (2nd place) kingslayerr99 (4th 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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