NebulaGrey (hellishemo1)

Race #8782

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Official speed 114.52 wpm (46.11 seconds elapsed during race)
Race Start November 5, 2012 6:14:16am UTC
Race Finish November 5, 2012 6:15:02am UTC
Outcome Win (1 of 2)
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.