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 |
|---|---|---|---|
| 4955 | 2015-05-28 11:25:11 | 74.32 | 99% |
| 4912 | 2015-05-20 14:06:25 | 64.67 | 94% |
| 535 | 2010-06-03 23:09:17 | 66.01 |