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 |
|---|---|---|---|
| 6446 | 2016-05-09 03:47:30 | 74.57 | 96% |
| 6063 | 2016-04-13 07:59:52 | 67.37 | 94% |
| 5999 | 2016-04-09 05:20:19 | 68.21 | 93% |