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 |
|---|---|---|---|
| 5883 | 2012-01-22 04:01:53 | 88.13 | 94% |
| 5469 | 2012-01-15 20:50:13 | 91.62 | 96% |
| 4354 | 2011-04-30 20:34:00 | 82.42 | |
| 2714 | 2011-01-31 00:01:34 | 75.51 |