Guest
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 | Turuu (turuu49) |
| Race Number | 40 |
| Date | Sat, 21 Dec 2013 07:26:40 +0000 |
| Speed |
45 WPM
 Try to beat?
|
| Accuracy | 92.8% |
| Rank | 2nd place (out of 9) |
| Opponents | chuka (5th place) highspeedlowdrag (1st place) minji_1 (4th place) sngrlyb (6th place) taishir (3rd place) temuult (7th 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 transitions from regular liquid crystal to more disordered states.
— The Thermodynamics of Pizza
 (book)
by Harold J. Morowitz
(see stats)
|