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 February 3, 2021.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 1. | kix (kixdac) | 95.20 | 97% | 2024-03-01 |
| 2. | sofia (sofiamagat19) | 84.64 | 97% | 2024-03-01 |
| 3. | Joe (eoj05) | 78.07 | 98% | 2021-02-14 |
| 4. | Reseee (reseee) | 77.54 | 98% | 2024-03-01 |
| 5. | Eslam (eslamalien) | 51.27 | 95% | 2022-07-29 |
| 6. | rojen (jeyyy011) | 50.92 | 96% | 2024-11-04 |
| 7. | 1% (m1a2t3) | 49.58 | 98% | 2021-02-03 |
| 8. | Purpleshades (purpleshades) | 45.40 | 96% | 2024-11-06 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Default (English) | 58,674 | 59.75 | August 20, 2009 |
| Instant Death Mode | 101 | 64.38 | March 31, 2010 |
| Riverside Middle School | 25 | 41.79 | January 24, 2011 |
| Smoke Rise Prep | 23 | 56.20 | March 26, 2016 |
| ##typeracer | 12 | 70.00 | February 3, 2021 |