Record your races with a typeracer account:
Create Your Account- Save your race history and scores.
- Customize your profile and racecar.
- It’s free, why not?
Race Result Details |
Racer | Anders (andersmarka) |
Race Number | 45 |
Date | Fri, 28 Sep 2012 23:03:29 +0000 |
Speed | 49 WPM Try to beat? |
Accuracy | 97.7% |
Rank | 2nd place (out of 5) |
Opponents | alydeiallstar (1st place) chadg (3rd place) jerome.mcdonald44@yahoo.com (4th place) omega85 (5th 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.
— The Thermodynamics of Pizza
(book)
by Harold J. Morowitz
(see stats)
|