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Race Result Details |
Racer | szymi_gold (szymi_gold) |
Race Number | 5662 |
Date | Wed, 20 Mar 2024 14:23:26 +0000 |
Speed | 74 WPM Try to beat? |
Accuracy | 96.2% |
Rank | 4th place (out of 5) |
Opponents | gilded_truffle (5th place) ho1den (2nd place) jumpowey (3rd place) kowalskichris (1st 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)
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