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 |
|---|---|---|---|
| 2709 | 2013-05-08 01:54:05 | 85.75 | 95% |
| 2287 | 2013-04-16 04:10:46 | 82.98 | 98% |
| 2223 | 2013-04-12 00:35:11 | 76.11 | 91% |
| 1752 | 2012-12-24 01:16:32 | 73.73 | 93% |
| 1622 | 2012-12-18 16:32:55 | 68.70 | 91% |
| 1578 | 2012-12-17 16:25:26 | 85.48 | 98% |