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 |
|---|---|---|---|
| 335 | 2010-05-19 16:28:06 | 92.25 | |
| 293 | 2010-05-19 12:37:08 | 91.42 | |
| 59 | 2010-05-12 14:59:34 | 75.90 |