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 |
|---|---|---|---|
| 1191 | 2012-08-06 20:13:18 | 73.72 | 93% |
| 1098 | 2012-07-24 20:52:40 | 86.17 | 97% |
| 627 | 2012-06-16 21:27:36 | 70.58 | 94% |
| 129 | 2012-05-22 18:55:00 | 77.81 | 94% |