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Race Result Details
Racer Lanz (lanzs)
Race Number 111
Date Fri, 28 Mar 2025 12:31:25 +0000
Speed 80 WPM Try to beat?
Accuracy 93.8%
Rank 1st place (out of 3)
Opponents qwertyking69 (3rd place) stelister (2nd place)

Text typed:

Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. 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:

Race text:
Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. 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.
Time:
0:00
Speed:
Accuracy:
Typing replay:
Analysis:
Mistakes:
  1. changes
  2. occur
  3. stacked
  4. equilibrates
  5. the
  6. high-temperature
  7. oven.
  8. layer
  9. dough
  10. bakes
  11. low-water-content
  12. material
  13. large
  14. of
  15. nonconnecting
  16. Second,
  17. paste
  18. dehydrates,
  19. undergoes
  20. transitions
  21. protein
  22. denaturation
  23. rearrangement
  24. to