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 |
|---|---|---|---|
| 1156 | 2017-05-07 20:48:22 | 74.66 | 88% |
| 541 | 2017-03-21 17:23:06 | 62.89 | 83% |