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 |
|---|---|---|---|
| 1259 | 2015-10-24 08:36:31 | 122.33 | 96% |
| 901 | 2014-11-12 04:11:54 | 110.87 | 93% |
| 378 | 2014-11-06 03:49:00 | 114.52 | 95% |