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Race Result Details |
| Racer | paraph (paraphrohn) |
| Race Number | 20 |
| Date | Sun, 5 Jul 2015 11:27:03 +0000 |
| Universe | lang_hr |
| Speed |
87 WPM
 Try to beat?
|
| Accuracy | 93.5% |
| Rank | 1st place (out of 2) |
| Opponents | mlcurry1 (2nd place) |
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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