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 |
|---|---|---|---|
| 3659 | 2015-11-15 00:47:45 | 83.97 | 88% |
| 2579 | 2014-08-05 15:15:40 | 119.53 | 97% |
| 1870 | 2013-07-18 18:21:15 | 114.56 | 97% |
| 1111 | 2013-05-01 22:19:51 | 116.95 | 97% |
| 566 | 2013-04-12 02:26:33 | 110.31 | 97% |