Guest
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 | Zero (failgorithm) |
| Race Number | 133 |
| Date | Sat, 26 Jan 2013 00:20:41 +0000 |
| Speed |
92 WPM
 Try to beat?
|
| Accuracy | 94.0% |
| Rank | 2nd place (out of 3) |
| Opponents | hobgoblin (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)
|