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 |
|---|---|---|---|
| 1830 | 2014-07-12 20:25:57 | 106.80 | 95% |
| 1278 | 2014-06-22 00:53:21 | 102.07 | 95% |
| 636 | 2013-07-30 20:18:45 | 88.22 | 95% |
| 503 | 2013-06-27 20:14:01 | 86.88 | 89% |