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 |
|---|---|---|---|
| 1870 | 2014-01-15 15:37:25 | 90.65 | 97% |
| 1698 | 2013-12-25 20:06:01 | 72.19 | 93% |
| 1345 | 2013-09-23 13:14:22 | 81.42 | 94% |