Guest
Record your races with a typeracer account:
Create Your Account- Save your race history and scores.
- Customize your profile and racecar.
- It’s free, why not?
Race Result Details |
| Racer | Rotha (rotha.onlyme@yahoo.com) |
| Race Number | 35 |
| Date | Thu, 1 Nov 2012 3:46:42 |
| Speed |
33 WPM
 Try to beat?
|
| Accuracy | 92.2% |
| Rank | 3rd place (out of 5) |
| Opponents | geemon (2nd place) mjohn5ton (1st place) yenkimpou (5th place) |
Text typed:
|
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.
— (book)
by Harold J. Morowitz
(see stats)
|