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Race Result Details |
Racer | Andres (lobosolitario) |
Race Number | 1880 |
Date | Wed, 26 Jan 2022 02:43:56 +0000 |
Speed |
91 WPM
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Accuracy | 98.5% |
Rank | 2nd place (out of 5) |
Opponents | hunter_da_man11 (3rd place) lenguyenkhanh (4th place) number406 (5th place) rilee_h443 (1st place) |
Text typed:
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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
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