Jerome (jerome.mcdonald44@yahoo.com)

Race #304

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Official speed 38.82 wpm (105.72 seconds elapsed during race)
Race Start September 23, 2012 8:13:19pm UTC
Race Finish September 23, 2012 8:15:05pm UTC
Outcome Win (1 of 2)
Accuracy 91.0%
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.