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 |
|---|---|---|---|
| 2023 | 2010-06-11 18:49:17 | 96.45 | |
| 1852 | 2010-03-07 09:22:06 | 95.92 | |
| 770 | 2009-12-18 05:52:47 | 78.66 | |
| 459 | 2009-12-10 08:16:27 | 79.64 |