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 |
|---|---|---|---|
| 6932 | 2019-05-02 03:26:25 | 98.44 | 99% |
| 5862 | 2011-10-07 17:04:53 | 74.45 | 91% |
| 5077 | 2011-09-17 06:59:21 | 89.37 | 98% |
| 4447 | 2011-08-31 14:38:12 | 74.61 | 92% |
| 4078 | 2011-08-17 21:14:28 | 78.58 | 97% |