Jamie (jtduby)

Race #3440

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Official speed 47.71 wpm (86.02 seconds elapsed during race)
Race Start April 1, 2016 7:02:05pm UTC
Race Finish April 1, 2016 7:03:32pm UTC
Outcome No win (3 of 3)
Accuracy 92.0%
Points 0.00
Text #426 (Length: 342 characters)

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.