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Racer Gabe (slcgabe)
Race Number 114
Date Mon, 18 Jan 2021 22:52:25 +0000
Speed 43 WPM Try to beat?
Accuracy 92.0%
Rank 1st place (out of 5)
Opponents adajin (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. layer
  2. bread,
  3. low-water-content
  4. number
  5. nonconnecting
  6. spaces.
  7. Second,
  8. dehydrates,
  9. third,
  10. mozzarella
  11. undergoes
  12. series
  13. transitions
  14. protein
  15. denaturation
  16. rearrangement
  17. from
  18. regular
  19. liquid
  20. crystal
  21. disordered
  22. states.