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 |
|---|---|---|---|
| 1407 | 2015-04-01 17:07:50 | 82.27 | 98% |
| 415 | 2014-04-14 00:29:38 | 77.71 | 98% |
| 307 | 2014-04-06 13:47:23 | 85.43 | 99% |
| 296 | 2014-04-06 11:28:36 | 74.09 | 96% |