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 |
|---|---|---|---|
| 3931 | 2016-01-27 19:53:42 | 75.72 | 91% |
| 3312 | 2015-06-07 19:48:53 | 75.68 | 94% |
| 909 | 2014-01-10 17:51:34 | 55.21 | 90% |