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 |
|---|---|---|---|
| 3269 | 2014-04-14 18:17:03 | 81.79 | 95% |
| 2734 | 2014-01-07 12:31:26 | 80.12 | 96% |
| 1192 | 2013-12-10 19:46:09 | 76.33 | 94% |
| 482 | 2013-11-26 17:04:23 | 82.73 | 98% |