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 |
|---|---|---|---|
| 2598 | 2017-11-01 05:50:43 | 82.83 | 98% |
| 2548 | 2017-10-20 13:03:44 | 85.84 | 98% |
| 1127 | 2015-04-24 20:36:48 | 81.48 | 97% |
| 676 | 2015-03-09 08:20:26 | 80.58 | 97% |