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 |
|---|---|---|---|
| 939 | 2014-02-05 01:04:47 | 107.15 | 96% |
| 560 | 2013-09-30 16:47:04 | 80.19 | 88% |
| 455 | 2013-09-04 15:11:24 | 77.90 | 94% |