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 | Manjrnm (manjrnm) |
Race Number | 1193 |
Date | Mon, 7 Feb 2022 19:57:00 +0000 |
Speed |
94 WPM
![]() |
Accuracy | 98.1% |
Rank | 1st place (out of 5) |
Opponents | mireknguyen (3rd place) prowo (2nd place) tyrex1 (4th 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
|