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 |
|---|---|---|---|
| 1694 | 2011-07-10 16:38:45 | 89.72 | 99% |
| 1044 | 2011-06-13 01:52:48 | 81.69 | 95% |
| 466 | 2011-06-06 03:38:06 | 79.45 | 95% |