Eerste, die laag van die deeg bak 'n brood,' n lae-water-inhoud materiaal met 'n groot aantal nonconnecting klein lugruimtes. Tweedens, die tamatiepasta koffie dehidreer, en die derde, die mozzarella ondergaan 'n komplekse reeks van oorgange wat eiwitdenaturatie en lipied herrangskikking van gereelde vloeibare kristal te meer disordered state.
—from The Thermodynamics of Pizza (Die Termodinamika of Pizza), a book by Harold J. Morowitz
Active since December 30, 2011.
345 total characters in this text.
View Pit Stop page for this text
| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 1. | Fade to black (dreamsonfire) | 84.20 | 97% | 2012-12-22 |
| 2. | ghobeere jao (godknowswhy) | 74.93 | 97% | 2011-12-30 |
| 3. | Logan (ronaldo_02) | 60.06 | 95% | 2022-05-13 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Afrikaans | 4 | 73.95 | December 30, 2011 |