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 |
|---|---|---|---|
| 2188 | 2015-05-20 21:28:16 | 99.31 | 98% |
| 1130 | 2014-05-14 01:45:36 | 92.39 | 94% |
| 638 | 2014-01-29 19:01:21 | 96.62 | 98% |
| 312 | 2014-01-22 18:53:06 | 97.04 | 94% |
| 198 | 2014-01-17 22:06:20 | 92.67 | 95% |