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 |
|---|---|---|---|
| 1799 | 2013-07-25 01:46:03 | 124.22 | 98% |
| 1676 | 2013-07-19 02:31:17 | 114.49 | 97% |
| 1494 | 2013-07-18 01:23:47 | 124.16 | 99% |
| 1258 | 2013-07-16 23:46:34 | 125.13 | 99% |