wilhelm (phlegmatic)

Race #26942

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Official speed 81.12 wpm (65.09 seconds elapsed during race)
Race Start February 22, 2015 11:13:06am UTC
Race Finish February 22, 2015 11:14:11am UTC
Outcome No win (1 of 1)
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.