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.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 1883 | 2017-07-06 04:00:06 | 89.90 | 97% |
| 1861 | 2017-07-06 03:32:24 | 85.35 | 98% |
| 593 | 2015-08-22 01:03:14 | 69.60 | 93% |