mmcblk (mmcblk)

Race #158

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Official speed 56.09 wpm (73.17 seconds elapsed during race)
Race Start April 3, 2016 6:13:28pm UTC
Race Finish April 3, 2016 6:14:41pm UTC
Outcome No win (4 of 5)
Opponents 2. libervurto (60.99 wpm)
3. aigato (60.43 wpm)
Accuracy 94.0%
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.