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 |
|---|---|---|---|
| 1386 | 2018-03-01 08:16:41 | 114.76 | 99% |
| 248 | 2018-02-16 05:41:17 | 97.92 | 97% |
| 107 | 2018-02-14 06:26:33 | 103.12 | 99% |