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 |
|---|---|---|---|
| 2104 | 2009-11-08 14:51:07 | 100.09 | |
| 2066 | 2009-11-08 14:09:44 | 102.49 | |
| 2029 | 2009-11-08 02:09:10 | 92.28 | |
| 1092 | 2009-10-11 11:43:08 | 92.45 | |
| 695 | 2009-09-18 14:41:45 | 85.28 | |
| 16 | 2009-09-11 13:13:08 | 99.24 |