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 |
|---|---|---|---|
| 66 | 2012-11-06 14:44:12 | 96.11 | 95% |
| 57 | 2012-11-06 10:07:44 | 90.21 | 93% |
| 31 | 2012-10-31 11:26:36 | 102.42 | 97% |