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 |
|---|---|---|---|
| 495 | 2014-02-08 10:18:31 | 94.46 | 93% |
| 339 | 2014-02-08 03:03:50 | 100.26 | 91% |
| 214 | 2014-02-05 21:03:59 | 89.22 | 81% |