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 Slowest Noob (ayrin101)
Race Number 1311
Date Wed, 24 May 2017 12:22:01 +0000
Speed 72 WPM Try to beat?
Accuracy 96.6%
Rank 2nd place (out of 4)
Opponents humblehunter (4th place) speedocubealex (3rd place)

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 (book) by Harold J. Morowitz (see stats)