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 |
|---|---|---|---|
| 5076 | 2016-06-17 12:51:17 | 67.77 | 96% |
| 3593 | 2016-04-29 15:26:48 | 67.47 | 90% |
| 2023 | 2015-06-06 12:40:04 | 54.57 | 88% |