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 |
|---|---|---|---|
| 1614 | 2014-03-16 16:45:57 | 148.24 | 98% |
| 616 | 2011-08-31 15:25:06 | 162.12 | 98% |
| 290 | 2011-07-09 02:30:12 | 140.88 | 91% |