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 April 1, 2010.
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Rank | Username | WPM | Accuracy | Date |
---|---|---|---|---|
1. | police (styrofoam) | 146.39 | 100% | 2020-11-21 |
2. | (delirious) | 143.87 | 100% | 2018-10-25 |
3. | Katie (typerkate) | 116.86 | 100% | 2017-07-07 |
4. | Cat (catspatula) | 103.25 | 100% | 2020-10-07 |
5. | LyndenIT (lyndenit) | 102.01 | 100% | 2013-07-17 |
6. | Ale (yagotzirck) | 101.29 | 100% | 2018-08-16 |
7. | Bentsen (bentsen) | 95.43 | 100% | 2012-05-04 |
8. | Vakeels (skylake) | 94.16 | 100% | 2017-08-31 |
9. | ego (egoductor) | 93.43 | 100% | 2012-06-18 |
10. | Tyrone (fastesthackertyper) | 92.52 | 100% | 2019-01-15 |
11. | Bob (bob_bongloaded) | 90.89 | — | 2010-04-01 |
12. | Csabi (csabaradi) | 89.31 | 100% | 2021-03-18 |
13. | No Mistakes (apsnacks) | 88.71 | 100% | 2022-03-23 |
14. | ✔️▄◘🚀!new_luca@y... | 88.64 | 100% | 2012-05-10 |
15. | new to Colemak (cyclicamp) | 85.93 | 100% | 2012-12-08 |
16. | awndi (aundi) | 85.44 | 100% | 2016-06-23 |
17. | David (angels2002) | 83.40 | 100% | 2015-06-11 |
18. | Austin (ahn94) | 76.23 | 100% | 2015-06-26 |
19. | Achromatic - youtu.be/VuzE7... | 72.22 | 100% | 2019-07-15 |
20. | (sputype) | 63.83 | 100% | 2021-06-28 |
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 |