Race Blog Discord About
Home Profile History Competitions Texts Messages Friends Upgrade

typeracer

Pit Stop
Track progress and earn experience by creating an account!

Click here to create a new account

Create Your Account
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
Language: English
Submitted by: Bookfail
This text has been typed more than 1000 times:
Avg. speed: 87 WPM
Avg. accuracy: 97.0%

Top 10 scores for this text

User Speed Accuracy Points Place Date Options
1 arenasnow2 192 WPM 100.0% N/A 1/2 Sept. 2, 2012
2 slekap 186 WPM 99.0% 193 1/2 July 3, 2021
3 s:fb:400731 184 WPM N/A N/A 1/3 Aug. 25, 2009
4 arenasnow 183 WPM N/A N/A 1/3 Dec. 19, 2009
5 fyda 182 WPM 100.0% N/A 1/3 Jan. 24, 2014
6 decompose 178 WPM 99.0% 184 1/3 Aug. 22, 2021
7 deroche1 177 WPM 98.0% N/A 1/2 Dec. 11, 2016
8 tsvukk 172 WPM 98.0% N/A 1/3 Jan. 25, 2014
9 vuttar 171 WPM 100.0% N/A 1/5 Sept. 11, 2016
10 arc_sec 169 WPM 99.0% 175 1/1 Feb. 6, 2019