Enzo (xtrickit11@yahoo.com)

Race #3161

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Official speed 71.49 wpm (73.86 seconds elapsed during race)
Race Start January 30, 2012 9:08:02am UTC
Race Finish January 30, 2012 9:09:16am UTC
Outcome Win (1 of 4)
Opponents 2. m122 (60.09 wpm)
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.