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 |
|---|---|---|---|
| 4218 | 2010-05-07 10:46:51 | 103.88 | |
| 3881 | 2010-01-27 10:16:10 | 104.46 | |
| 2676 | 2009-10-16 15:05:49 | 103.53 | |
| 2346 | 2009-10-12 21:35:33 | 107.94 | |
| 1833 | 2009-10-02 15:40:56 | 94.29 | |
| 1023 | 2009-09-20 18:36:15 | 108.51 | |
| 677 | 2009-09-18 15:55:42 | 95.13 |