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 Krisp (krispbeat)
Race Number 1241
Date Mon, 13 Jul 2020 23:47:39 +0000
Speed 91 WPM Try to beat?
Accuracy 97.9%
Rank 1st place (out of 5)
Opponents jonc01 (3rd 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)

Typing Review:

Race text:
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. bread,
  2. number
  3. spaces.
  4. the
  5. dehydrates,
  6. states.