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?
Race Result Details |
Racer | abhishek (abhishekbharati) |
Race Number | 131 |
Date | Wed, 14 Aug 2013 16:03:43 +0000 |
Speed |
35 WPM
![]() |
Accuracy | 91.7% |
Rank | 4th place (out of 5) |
Text typed:
|
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 undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
— The Thermodynamics of Pizza
|