typeracer

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Race Result Details

Racer Andrea VanderJagt (andreavanderjagt)
Race Number 17562
Date Fri, 12 Apr 2019 23:23:44 +0000
Speed 85 WPM Try to beat?
Accuracy 98.9%
Rank 1st place (out of 5)
Opponents zanarkind (4th 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: