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Race Result Details |
| Racer | Luka (laborinjort) |
| Race Number | 4 |
| Date | Sat, 21 Jan 2017 00:54:21 +0000 |
| Universe | lang_hr |
| Speed |
47 WPM
 Try to beat?
|
| Accuracy | 88.7% |
| Rank | 1st place (out of 3) |
Text typed:
 
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Prvo, sloj tijesta bakes u kruh, niske vode, sadržaj materijala s velikim brojem malih nonconnecting zračnog prostora. Drugo, paradajz paste dehydrates, i treći, mozzarela prolazi kroz složeni niz prijelaza uključuju denaturacije proteina i lipida preuređivanje iz redovnog tekućeg kristala još neuređenim državama.
— The Thermodynamics of Pizza (Termodinamika Pizza)
 (book)
by Harold J. Morowitz
(see stats)
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