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 |
|---|---|---|---|
| 1531 | 2017-07-12 23:49:00 | 111.02 | 98% |
| 581 | 2016-12-05 19:29:57 | 110.23 | 95% |
| 447 | 2016-12-01 21:13:35 | 102.59 | 95% |