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 |
|---|---|---|---|
| 7702 | 2011-10-05 17:43:56 | 97.57 | 95% |
| 7613 | 2011-08-19 13:31:08 | 103.73 | 96% |
| 2921 | 2011-03-08 17:09:14 | 90.71 | |
| 1115 | 2011-02-18 21:44:07 | 95.92 | |
| 317 | 2011-02-13 00:30:52 | 97.14 |