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 | aiebie (merida) |
Race Number | 2 |
Date | Fri, 15 Jun 2012 01:53:43 +0000 |
Speed | 5 WPM Try to beat? |
Accuracy | 97.0% |
Rank | 3rd place (out of 3) |
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 transitions from regular liquid crystal to more disordered states.
— The Thermodynamics of Pizza
(book)
by Harold J. Morowitz
(see stats)
|