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 DiWen (sltisavage)
Race Number 252
Date Tue, 20 Aug 2024 12:22:22 +0000
Speed 70 WPM Try to beat?
Accuracy 96.6%
Rank 4th place (out of 5)
Opponents houlan7slow (1st place) joyojo (3rd place) sindrezoth (5th place) thegrobar (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: