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 transitions from regular liquid crystal to more disordered states.
—from The Thermodynamics of Pizza, a book by Harold J. Morowitz
Active since January 25, 2011.
257 total characters in this text.
View Pit Stop page for this text
| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 1. | Michael (mpracht) | 24.04 | — | 2011-04-05 |
| 2. | hunter (hachenbach) | 23.35 | — | 2011-02-08 |
| 3. | Carli (cfenn) | 21.00 | — | 2011-01-25 |
| 4. | Hank (hhackett) | 18.62 | — | 2011-04-05 |
| 5. | faith (fsauser) | 16.88 | — | 2011-03-17 |
| 6. | Maci (mpendgraft) | 11.74 | — | 2011-01-25 |
| 7. | Tucker (jsimmons) | 10.71 | — | 2011-03-17 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Default (English) | 4,904 | 49.78 | August 20, 2009 |
| Riverside Middle School | 9 | 18.37 | January 25, 2011 |
| Instant Death Mode | 7 | 49.17 | March 12, 2011 |
| Mrs. Wunschel's TypeRacer Universe | 4 | 22.64 | August 17, 2012 |
| Walsh Middle School | 2 | 20.52 | May 3, 2012 |