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.
—from The Thermodynamics of Pizza, a book by Harold J. Morowitz
Active since February 3, 2021.
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Rank | Username | WPM | Accuracy | Date |
---|---|---|---|---|
1. | kix (kixdac) | 95.20 | 97% | 2024-03-01 |
2. | Joe (eoj05) | 78.07 | 98% | 2021-02-14 |
3. | Eslam (eslamalien) | 51.27 | 95% | 2022-07-29 |
4. | 1% (m1a2t3) | 49.58 | 98% | 2021-02-03 |
Universe | Races | Average WPM | First Race |
---|---|---|---|
Default (English) | 56,038 | 59.93 | August 20, 2009 |
Instant Death Mode | 78 | 65.39 | March 31, 2010 |
Riverside Middle School | 25 | 41.79 | January 24, 2011 |
Smoke Rise Prep | 5 | 66.45 | March 26, 2016 |
##typeracer | 4 | 61.67 | February 3, 2021 |