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 |
|---|---|---|---|
| 1482 | 2013-06-13 13:38:28 | 78.62 | 88% |
| 1322 | 2013-06-09 16:55:06 | 80.93 | 93% |
| 813 | 2013-05-16 19:38:48 | 80.64 | 95% |
| 497 | 2013-04-29 15:37:58 | 63.56 | 90% |