Text race history for adsf (max_m7)

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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
14454 2025-07-17 16:38:02 100.83 96%
13526 2025-05-24 20:03:43 118.05 96.8%
13415 2025-05-21 01:04:13 102.55 96.8%
13077 2025-04-01 16:27:23 99.82 96.5%
13043 2025-03-29 20:48:37 102.36 96%
12918 2025-03-15 18:21:14 96.70 96.5%
8096 2022-06-14 18:26:23 98.36 96%
3644 2021-12-25 21:59:42 106.84 97%
2334 2021-11-26 04:05:02 94.02 96%
1809 2021-11-13 22:44:01 102.19 96%
345 2021-10-14 16:27:35 85.33 95%