Enzo (xtrickit11@yahoo.com)

Race #1376

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Official speed 74.99 wpm (70.41 seconds elapsed during race)
Race Start December 26, 2011 9:35:06am UTC
Race Finish December 26, 2011 9:36:17am UTC
Outcome Win (1 of 2)
Accuracy 96.0%
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.