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 |
|---|---|---|---|
| 982 | 2015-03-25 09:59:44 | 83.03 | 90% |
| 824 | 2015-03-24 01:36:06 | 82.71 | 89% |
| 346 | 2015-03-05 13:37:52 | 74.75 | 90% |
| 61 | 2015-02-27 10:59:26 | 68.35 | 89% |