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 |
|---|---|---|---|
| 1666 | 2014-08-18 09:07:47 | 74.36 | 94% |
| 1445 | 2014-05-14 13:42:59 | 73.37 | 93% |
| 1127 | 2014-04-03 09:48:50 | 74.48 | 94% |