Text race history for still type (mokori)

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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 transitions from regular liquid crystal to more disordered states.

Game Time WPM Accuracy
30752 2015-03-06 16:41:20 133.00 97%
30380 2015-02-27 06:22:18 137.89 98%
30192 2015-02-26 14:00:56 119.05 93%