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Race Result Details |
Racer | β±π―π’π’π‘π¬πͺ π¬π£ π°ππ’π’π π₯ (wille_1) |
Race Number | 25791 |
Date | Sun, 31 Oct 2021 20:16:49 +0000 |
Speed | 74 WPM Try to beat? |
Accuracy | 96.4% |
Rank | 3rd place (out of 5) |
Opponents | bunnypenguin (1st place) fastslethron (2nd place) swampgangkyrie (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)
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