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 |
|---|---|---|---|
| 3773 | 2013-07-14 23:56:08 | 74.65 | 95% |
| 1665 | 2011-06-10 05:17:52 | 67.11 | 94% |
| 1654 | 2011-06-10 05:05:30 | 70.78 | 95% |
| 319 | 2011-05-11 03:43:23 | 70.70 | 97% |