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Race Result Details |
| Racer | Ridho (focusie) |
| Race Number | 28 |
| Date | Sat, 25 Jun 2016 18:20:27 +0000 |
| Universe | lang_id |
| Speed |
67 WPM
 Try to beat?
|
| Accuracy | 96.4% |
| Rank | 1st place (out of 6) |
| Opponents | denirizki (2nd place) krotostas (4th place) linggatrust (3rd place) |
Text typed:
 
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Pertama, lapisan bakes adonan menjadi roti, yang rendah air-materi muatan dengan sejumlah besar udara kecil nonconnecting spasi. Kedua, pasta tomat dehidrasi, dan ketiga, mozzarella mengalami transisi yang kompleks yang melibatkan serangkaian denaturasi protein dan lemak penataan ulang dari kristal cair biasa untuk lebih tidak teratur negara.
— The Thermodynamics of Pizza (The Termodinamika of Pizza)
 (book)
by Harold J. Morowitz
(see stats)
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