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 |
|---|---|---|---|
| 873 | 2010-09-28 03:53:05 | 95.64 | |
| 460 | 2010-09-08 03:49:36 | 94.27 | |
| 254 | 2010-09-01 03:28:30 | 99.62 | |
| 233 | 2010-09-01 01:36:41 | 104.41 |