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 |
|---|---|---|---|
| 788 | 2010-05-06 19:09:17 | 102.97 | |
| 450 | 2010-03-06 17:26:42 | 108.20 | |
| 54 | 2009-09-27 22:03:04 | 85.60 |