Enzo (xtrickit11@yahoo.com)

Race #2869

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Official speed 70.25 wpm (75.16 seconds elapsed during race)
Race Start January 25, 2012 8:36:37am UTC
Race Finish January 25, 2012 8:37:52am UTC
Outcome No win (2 of 2)
Opponents 1. ahmedmostafa (94.95 wpm)
Accuracy 94.0%
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.