batbold (bb__)

Race #1058

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Official speed 73.81 wpm (71.54 seconds elapsed during race)
Race Start September 4, 2015 1:48:20am UTC
Race Finish September 4, 2015 1:49:32am UTC
Outcome No win (2 of 2)
Opponents 1. digtron (105.24 wpm)
Accuracy 93.0%
Points 0.00
Text #425 (Length: 440 characters)

Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. 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.