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 |
|---|---|---|---|
| 1843 | 2011-07-27 15:37:14 | 81.77 | 94% |
| 1830 | 2011-07-27 15:25:44 | 93.34 | 96% |
| 1719 | 2011-07-08 14:16:05 | 76.96 | 90% |
| 1401 | 2011-04-10 11:21:17 | 86.93 |