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 transitions from regular liquid crystal to more disordered states.
—from The Thermodynamics of Pizza, a book by Harold J. Morowitz
Active since August 17, 2012.
257 total characters in this text.
View Pit Stop page for this text
| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 1. | Martin (de_jesus) | 26.17 | 96% | 2012-08-25 |
| 2. | Paige (soccerocks101) | 23.34 | 95% | 2012-12-06 |
| 3. | diana (fahter) | 17.44 | 95% | 2012-12-06 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Default (English) | 4,644 | 50.73 | August 20, 2009 |
| Riverside Middle School | 9 | 18.37 | January 25, 2011 |
| Instant Death Mode | 5 | 59.82 | March 12, 2011 |
| Mrs. Wunschel's TypeRacer Universe | 4 | 22.64 | August 17, 2012 |
| Walsh Middle School | 2 | 20.52 | May 3, 2012 |