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 |
|---|---|---|---|
| 2671 | 2014-12-31 22:17:11 | 88.00 | 92% |
| 946 | 2010-05-29 22:36:59 | 80.94 | |
| 821 | 2010-05-14 05:05:16 | 73.02 | |
| 413 | 2010-04-18 04:28:29 | 83.14 |