Race Updates Discord About Merch
Home Profile History Competitions Texts Messages Friends Upgrade

typeracer

Pit Stop

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?
Racer Archie (archievald_ingco)
Race Number 91
Date Fri, 28 Jun 2013 18:32:42 +0000
Speed 80 WPM Try to beat?
Accuracy 92.4%
Rank 4th place (out of 5)
Opponents bluvarian (3rd place) dcohen91 (5th place) klp2332 (2nd place) playscrabble (1st 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.
The Thermodynamics of Pizza (book) by Harold J. Morowitz (see stats)