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Race Result Details |
| Racer | Saša (sovan) |
| Race Number | 188 |
| Date | Fri, 21 Mar 2014 23:08:39 +0000 |
| Universe | lang_hr |
| Speed |
77 WPM
 Try to beat?
|
| Accuracy | 95.7% |
| Rank | 3rd place (out of 3) |
Text typed:
 
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Tri promjena dogodi dok stog disk struktura equilibrates s visoka temperatura peći. 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)
 (book)
by Harold J. Morowitz
(see stats)
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