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 | xKµkKain- (tsvukk) |
| Race Number | 9922 |
| Date | Tue, 3 Mar 2015 17:14:54 +0000 |
| Speed |
178 WPM
 Try to beat?
|
| Accuracy | 100.0% |
| Rank | 1st place (out of 7) |
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)
|