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 |
|---|---|---|---|
| 9920 | 2010-12-21 15:20:03 | 78.82 | |
| 9473 | 2010-12-18 19:58:19 | 84.01 | |
| 6776 | 2010-11-03 15:59:05 | 76.87 | |
| 3744 | 2010-09-17 04:52:16 | 105.02 | |
| 2280 | 2010-08-22 07:52:44 | 79.27 | |
| 2114 | 2010-08-19 14:26:44 | 84.57 | |
| 1929 | 2010-08-07 03:36:47 | 80.91 | |
| 420 | 2010-07-08 08:55:34 | 69.74 |