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 brrrfast (brrrrfast)
Race Number 32
Date Wed, 21 Dec 2022 15:41:52 +0000
Speed 50 WPM Try to beat?
Accuracy 93.5%
Rank 4th place (out of 5)
Opponents bjg199204 (3rd place) dinomori (1st place) nineslowfingers (2nd 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)

Typing Review: