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Race Result Details |
Racer | tanon (tanon710ss) |
Race Number | 1 |
Date | Fri, 10 Feb 2017 18:00:04 +0000 |
Universe | lang_hr |
Speed |
78 WPM
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Accuracy | 96.6% |
Rank | 1st place (out of 3) |
Text typed:
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Prvo, sloj tijesta bakes u kruh, niske vode, sadržaj materijala s velikim brojem malih nonconnecting zračnog prostora. Drugo, paradajz paste dehydrates, i treći, mozzarela prolazi kroz složeni niz prijelaza uključuju denaturacije proteina i lipida preuređivanje iz redovnog tekućeg kristala još neuređenim državama.
— The Thermodynamics of Pizza (Termodinamika Pizza)
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