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.
—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) | 42,407 | 91.73 | August 20, 2009 |
| Long Texts | 56 | 102.18 | January 6, 2017 |
| Instant Death Mode | 23 | 96.23 | April 1, 2010 |
| Smoke Rise Prep | 6 | 86.53 | December 29, 2016 |
| The Little Middle School | 1 | 99.29 | September 20, 2016 |