Race Updates Discord About Merch
Home Profile History Competitions Texts Messages Friends Upgrade

typeracer

Pit Stop

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?
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
Language: English
Submitted by: Bookfail
This text has been typed more than 1000 times:
Avg. speed: 31 WPM
Avg. accuracy: 93.9%

Top 10 scores for this text

User Speed Accuracy Points Place Date Options
1 joshua728 240 WPM 100.0% 152 1/2 Nov. 22, 2023
2 chakk 210 WPM 99.0% 133 1/2 Feb. 23, 2019
3 arenasnow 200 WPM 100.0% 127 1/2 Feb. 17, 2019
4 deroche1 190 WPM 100.0% 120 1/2 Feb. 19, 2019
5 mth_quitless 183 WPM 99.0% 116 1/2 Jan. 7, 2024
6 flaneur 179 WPM 100.0% 113 1/2 April 20, 2021
7 tsvukk 178 WPM 100.0% N/A 1/7 March 3, 2015
8 landarian 175 WPM 99.0% 111 1/2 Sept. 11, 2024
9 arenasnow2 175 WPM N/A N/A 1/3 Aug. 28, 2010
10 atthetop 174 WPM 100.0% 110 1/2 Nov. 11, 2020