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 |
|---|---|---|---|
| 4025 | 2016-01-17 10:10:40 | 69.49 | 94% |
| 3520 | 2012-10-21 20:08:18 | 68.21 | 93% |
| 3077 | 2012-10-09 02:37:12 | 67.65 | 96% |
| 1547 | 2011-02-07 12:21:58 | 63.96 |