Kathy (florentine)

Race #6157

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Official speed 164.14 wpm (32.17 seconds elapsed during race)
Race Start July 5, 2017 11:54:00pm UTC
Race Finish July 5, 2017 11:54:32pm UTC
Outcome Win (1 of 5)
Opponents 3. jlachney (107.35 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.