Text race history for William (sneakywill)

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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
5378 2020-09-19 04:07:30 85.97 97%
2920 2017-03-28 13:23:11 84.17 93%
2827 2017-03-27 13:18:10 91.11 96%
1085 2016-10-31 17:45:00 73.90 92%