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 |
|---|---|---|---|
| 4284 | 2012-06-11 21:23:24 | 78.15 | 95% |
| 3969 | 2012-05-23 12:47:28 | 72.66 | 92% |
| 3521 | 2012-04-27 12:42:15 | 75.12 | 95% |
| 3339 | 2012-04-19 19:23:09 | 77.50 | 94% |
| 2859 | 2012-02-22 14:39:47 | 70.99 | 94% |