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Race Result Details |
Racer | ECT_25 (ect_25) |
Race Number | 2 |
Date | Sun, 5 Oct 2014 19:27:34 +0000 |
Speed | 40 WPM Try to beat? |
Accuracy | 90.5% |
Rank | 4th place (out of 6) |
Opponents | ect_30 (2nd place) ect_seven (5th place) ect_ten (1st place) ect_three (3rd place) ect_two (6th 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)
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