Text #1340426

Først laget av deigen bakes inn i brød, en lav-vann-innhold materiale med et stort antall nonconnecting lite luft mellomrom. Second, tomat pasta dehydrates, og tredje gjennomgår mozzarella en kompleks serie av overganger som involverer protein denaturering og lipid omorganisering fra vanlig flytende krystall til mer disordered stater.

—from The Thermodynamics of Pizza (Den Thermodynamics av Pizza), a book by Harold J. Morowitz

Active since April 7, 2010.
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Rank Username WPM Accuracy Date
18. Amund (amund99) 64.90 97% 2017-09-18
19. Henrik (henrik_) 64.31 97% 2019-02-06
20. Kristian (hageball) 63.29 98% 2022-02-15
21. Jørgen (jolos) 62.41 93% 2013-11-01
22. jonas (vipeez) 61.83 95% 2014-09-03
23. Sylvi (sylvisylvi) 61.22 97% 2016-02-05
24. Siri (seriousascancer) 60.91 — 2010-04-10
25. storm-gg (waytooclose) 58.42 98.7% 2021-02-19
26. Håvard (haavga) 58.27 95% 2021-07-02
27. Andreas (andreas_k) 57.82 98% 2017-09-22
28. Andreas (andreasgrimstad) 52.01 95% 2016-09-24
29. Kevin (akkarma) 48.75 95% 2019-11-27
30. Ken (hdstomp) 48.65 85% 2016-09-15
31. Arne (thenorwegianpro) 48.47 92% 2020-10-24
32. Axel (axmey) 46.72 85% 2016-11-23
33. milos| (milpil01) 45.66 97% 2019-11-27
34. Edvard (pixelaids) 44.71 91% 2015-01-22
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36. Sindre (lykketrolle) 44.58 87% 2015-11-02
37. Joakim (joikakaker) 44.15 93% 2015-05-12
38. simen (deftberg) 42.83 90% 2015-01-22
39. fanuel (mkf1987) 42.52 97% 2019-09-20
40. Sander (knallform) 41.73 98% 2018-06-04
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46. kristoffer (krisnorddeluxe31) 38.76 95% 2015-09-03
47. Jesper (14yr_old) 36.92 94% 2018-06-05

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Universe Races Average WPM First Race
Norwegian 71 52.89 April 7, 2010