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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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 19377. | Crunk (crunksader) | 52.90 | 95% | 2016-10-02 |
| 19378. | Jay (jaybatavia) | 52.80 | 91% | 2013-07-16 |
| 19379. | delilah18 (delilah18) | 51.96 | — | 2010-11-28 |
| 19380. | wililam (wheky) | 51.67 | 92% | 2011-12-07 |
| 19381. | Nathan (majestixevo) | 51.45 | 86% | 2014-10-24 |
| 19382. | Hansel (dewirl) | 51.44 | 90% | 2016-09-08 |
| 19383. | Nam (namnl2706) | 51.16 | 87% | 2013-07-22 |
| 19384. | Ari (arska86) | 50.93 | — | 2011-01-24 |
| 19385. | Eicy Mores (moreseicy18) | 49.09 | 82% | 2013-10-10 |
| 19386. | Ashok (rayeu) | 46.52 | 93% | 2013-05-15 |
| 19387. | Flannelsoff (evanv) | 46.09 | 88% | 2012-10-20 |
| 19388. | Raman (rshant) | 45.96 | 84% | 2014-11-19 |
| 19389. | Mr (mrharward) | 43.58 | 93% | 2016-02-17 |
| 19390. | wens (wensryan20) | 42.92 | 89% | 2011-12-12 |
| 19391. | Nanne (globox058lwd) | 40.65 | 97% | 2016-01-28 |
| 19392. | Omar (omar_ali) | 34.58 | 87% | 2013-04-30 |
| 19393. | Randolf (vampire16) | 33.75 | 86% | 2011-12-06 |
| 19394. | Ryan (49ersfanforeva) | 30.84 | 90% | 2013-02-28 |
| 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 |