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Racer junghoon (jugnhoon)
Race Number 152
Date Sun, 24 Jan 2021 14:32:34 +0000
Speed 69 WPM Try to beat?
Accuracy 96.5%
Rank 3rd place (out of 5)
Opponents mckhaann (4th place) nub_paws (1st place) slowzone (2nd 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)

Typing Review:

Race text:
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.
Time:
0:00
Speed:
Accuracy:
Typing replay:
Analysis:
Mistakes:
  1. changes
  2. stacked
  3. structure
  4. equilibrates
  5. oven.
  6. First,
  7. dough
  8. low-water-content
  9. of
  10. nonconnecting
  11. dehydrates,
  12. undergoes
  13. disordered