Text race history for Kµkkain (tsvuk)

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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.

Game Time WPM Accuracy
6296 2012-01-20 22:03:46 138.18 93%
4780 2010-12-11 21:06:22 144.23
4563 2010-10-25 23:04:00 148.85