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 |
|---|---|---|---|
| 6206 | 2014-04-07 12:31:35 | 79.85 | 93% |
| 2344 | 2013-11-30 10:46:39 | 73.80 | 95% |
| 504 | 2013-07-24 08:20:26 | 59.05 | 89% |