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.
—from The Thermodynamics of Pizza, a book by Harold J. Morowitz
Active since December 29, 2016.
440 total characters in this text.
View Pit Stop page for this text
| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 1. | Hot Dog (thewastedwizard) | 102.27 | 97% | 2023-11-12 |
| 2. | KiddieX (emyrr) | 99.90 | 95% | 2022-12-04 |
| 3. | matt8221 (matt8221) | 83.95 | 97% | 2023-12-14 |
| 4. | Nicole (njprunty) | 81.14 | 95% | 2016-12-29 |
| 5. | hojillion (hojillion) | 74.22 | 97% | 2024-01-25 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Default (English) | 42,407 | 91.73 | August 20, 2009 |
| Long Texts | 56 | 102.18 | January 6, 2017 |
| Instant Death Mode | 23 | 96.23 | April 1, 2010 |
| Smoke Rise Prep | 6 | 86.53 | December 29, 2016 |
| The Little Middle School | 1 | 99.29 | September 20, 2016 |