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 | samurai (samurai0) |
Race Number | 30 |
Date | Sun, 9 Sep 2012 04:27:34 +0000 |
Speed | 83 WPM Try to beat? |
Accuracy | 95.0% |
Rank | 1st place (out of 5) |
Opponents | davedavedave (2nd place) kimmyl11 (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)
|