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 |
|---|---|---|---|
| 4118 | 2012-05-31 20:02:01 | 109.76 | 96% |
| 3719 | 2012-05-01 17:26:51 | 97.54 | 95% |
| 1325 | 2010-12-30 08:42:49 | 90.17 | |
| 849 | 2010-07-15 04:56:06 | 92.23 | |
| 121 | 2010-06-24 02:41:45 | 79.81 |