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 |
|---|---|---|---|
| 2135 | 2013-10-28 10:11:05 | 78.97 | 93% |
| 792 | 2013-01-16 09:36:17 | 75.21 | 93% |
| 18 | 2012-10-15 08:26:45 | 73.67 | 95% |