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 |
|---|---|---|---|
| 6934 | 2012-06-30 20:56:58 | 73.27 | 92% |
| 6438 | 2012-04-14 03:19:59 | 84.04 | 93% |
| 6372 | 2012-04-12 03:01:30 | 81.44 | 96% |
| 5831 | 2012-03-16 04:31:21 | 72.67 | 91% |
| 5425 | 2012-02-12 06:27:56 | 72.52 | 92% |
| 1380 | 2011-08-13 19:16:45 | 75.35 | 93% |