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 |
|---|---|---|---|
| 6589 | 2016-11-18 03:48:03 | 77.27 | 95% |
| 4174 | 2014-03-08 12:42:48 | 66.93 | 94% |
| 1695 | 2013-09-22 15:46:45 | 68.32 | 98% |