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Race Result Details |
| Racer | Glevion (glevion) |
| Race Number | 66 |
| Date | Thu, 5 Jul 2018 13:28:38 +0000 |
| Universe | lang_sk |
| Speed |
99 WPM
 Try to beat?
|
| Accuracy | 96.7% |
| Rank | 3rd 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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