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?
Racer St (stjean)
Race Number 21
Date Mon, 13 Jun 2016 09:04:14 +0000
Universe lang_zh
Speed 60 WPM Try to beat?
Accuracy 73.6%
Rank 3rd place (out of 3)

Text typed:

三发生变化,而叠盘结构与高温烘箱。首先,把面团烤面包层,低水含量的物质的和小空域大量。其次,脱水番茄酱,及第三,奶酪经历了一个涉及蛋白质变性,经常排液晶脂质紊乱状态更复杂的一系列过渡。
The Thermodynamics of Pizza (热力学的比萨) (book) by Harold J. Morowitz (see stats)