Jomama (johanwashere)

Race #1939

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Official speed 119.64 wpm (44.13 seconds elapsed during race)
Race Start July 4, 2013 4:05:22am UTC
Race Finish July 4, 2013 4:06:06am UTC
Outcome Win (1 of 3)
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.