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 |
|---|---|---|---|
| 726 | 2010-05-02 18:40:08 | 97.68 | |
| 310 | 2009-11-17 16:25:59 | 86.68 | |
| 144 | 2009-11-14 11:24:55 | 95.33 | |
| 51 | 2009-11-12 19:01:08 | 90.77 |