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 May 3, 2012.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 1. | Bella (bricchiazzi) | 22.06 | 98% | 2012-05-03 |
| 2. | Sophie (smeltzer) | 18.97 | 87% | 2012-05-03 |
| 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 |