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 |
|---|---|---|---|
| 3195 | 2013-01-20 12:00:33 | 78.53 | 94% |
| 2919 | 2013-01-12 10:59:46 | 86.58 | 98% |
| 1570 | 2011-07-18 15:57:53 | 80.34 | 96% |
| 648 | 2011-06-11 03:59:02 | 75.51 | 96% |