Genaro (tamemister)

Race #3971

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Official speed 59.73 wpm (88.40 seconds elapsed during race)
Race Start September 11, 2012 6:30:16pm UTC
Race Finish September 11, 2012 6:31:45pm UTC
Outcome Win (1 of 2)
Accuracy 91.0%
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.