Enzo (xtrickit11@yahoo.com)

Race #883

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Official speed 72.35 wpm (56.72 seconds elapsed during race)
Race Start December 18, 2011 5:01:46am UTC
Race Finish December 18, 2011 5:02:43am UTC
Outcome Win (1 of 4)
Accuracy 99.0%
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.