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 | asd (zunken1337) |
Race Number | 18 |
Date | Thu, 3 Jan 2013 21:49:01 +0000 |
Speed | 65 WPM Try to beat? |
Accuracy | 89.6% |
Rank | 5th place (out of 5) |
Opponents | a_time_to_live (3rd place) nickfurd (4th place) paullmiller1 (1st place) soulis (2nd place) |
Text typed:
Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. 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)
|