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 |
|---|---|---|---|
| 1888 | 2010-12-18 23:31:32 | 105.61 | |
| 1817 | 2010-12-18 19:58:15 | 90.23 | |
| 1656 | 2010-12-11 05:50:36 | 100.32 | |
| 1534 | 2010-12-05 18:27:52 | 102.39 |