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 |
|---|---|---|---|
| 6239 | 2018-01-30 03:50:06 | 98.12 | 98% |
| 256 | 2015-05-02 22:39:41 | 81.03 | 95% |
| 170 | 2015-03-19 14:49:07 | 88.88 | 98% |