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 |
|---|---|---|---|
| 5748 | 2012-01-24 08:19:25 | 116.85 | 96% |
| 1536 | 2010-11-24 06:25:56 | 106.06 | |
| 1194 | 2010-10-27 14:45:50 | 115.85 | |
| 585 | 2010-07-26 14:29:17 | 109.59 |