Text race history for yu (jayu94)

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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.

Game Time WPM Accuracy
1173 2014-06-01 03:30:00 78.64 95%
1134 2014-05-29 13:20:18 72.83 92%
1031 2014-02-23 05:15:04 64.26 90%