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Race Result Details |
| Racer | Glevion (glevion) |
| Race Number | 55 |
| Date | Fri, 1 Jun 2018 17:11:39 +0000 |
| Universe | lang_sk |
| Speed |
110 WPM
 Try to beat?
|
| Accuracy | 97.9% |
| Rank | 2nd place (out of 3) |
Text typed:
 
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Z kompozičního hľadiska paradajky vrstva by sa predpokladať, že má relatívne vysokú tepelnú kapacitu a nízku vodivosťou. Je teda slúži ako nárazník medzi mozzarellou a pečené cesto.
— The Thermodynamics of Pizza (Termodynamika Pizza)
 (book)
by Harold J. Morowitz
(see stats)
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