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 |
|---|---|---|---|
| 607 | 2013-08-04 21:14:40 | 96.70 | 86% |
| 195 | 2013-07-10 04:59:13 | 106.56 | 96% |
| 142 | 2013-07-09 00:41:37 | 87.45 | 92% |
| 72 | 2013-07-07 20:08:57 | 86.66 | 87% |