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 |
|---|---|---|---|
| 6079 | 2019-06-21 01:10:52 | 109.50 | 97% |
| 4077 | 2015-08-23 06:56:14 | 98.35 | 90% |
| 3948 | 2014-04-27 19:39:52 | 96.08 | 90% |
| 3512 | 2013-05-15 17:56:40 | 96.57 | 92% |
| 2309 | 2013-03-17 05:07:16 | 110.02 | 95% |
| 1632 | 2013-02-16 19:54:43 | 93.94 | 89% |