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 |
|---|---|---|---|
| 5998 | 2016-10-22 19:45:28 | 92.17 | 96% |
| 5204 | 2016-09-26 21:30:55 | 88.23 | 98% |
| 3978 | 2016-09-07 20:28:56 | 91.01 | 97% |
| 835 | 2016-04-15 14:39:42 | 74.91 | 94% |