Enzo (xtrickit11@yahoo.com)

Race #5807

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Official speed 88.06 wpm (59.96 seconds elapsed during race)
Race Start April 29, 2012 10:22:44am UTC
Race Finish April 29, 2012 10:23:44am UTC
Outcome Win (1 of 3)
Opponents 2. teacup (81.11 wpm)
3. race_for_u (56.21 wpm)
Accuracy 98.0%
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.