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 |
|---|---|---|---|
| 3515 | 2017-02-10 12:53:38 | 107.28 | 94% |
| 3227 | 2017-02-04 06:41:07 | 98.44 | 91% |
| 752 | 2014-02-19 20:15:21 | 70.95 | 91% |