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 August 20, 2009.
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| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Default (English) | 57,937 | 59.80 | August 20, 2009 |
| Instant Death Mode | 88 | 64.45 | March 31, 2010 |
| Riverside Middle School | 25 | 41.79 | January 24, 2011 |
| Smoke Rise Prep | 23 | 56.20 | March 26, 2016 |
| ##typeracer | 6 | 70.61 | February 3, 2021 |