Guest
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 | Gustav (storeyo) |
| Race Number | 100 |
| Date | Sun, 26 Aug 2012 14:44:30 +0000 |
| Speed |
54 WPM
 Try to beat?
|
| Accuracy | 87.0% |
| Rank | 3rd place (out of 5) |
| Opponents | archangel615 (4th place) yks06403 (5th 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)
|