Enzo (xtrickit11@yahoo.com)

Race #8277

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Official speed 89.99 wpm (58.67 seconds elapsed during race)
Race Start September 9, 2012 4:58:11am UTC
Race Finish September 9, 2012 4:59:09am UTC
Outcome Win (1 of 4)
Opponents 2. bannister (70.57 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.