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 |
|---|---|---|---|
| 4211 | 2014-11-14 18:15:33 | 72.64 | 89% |
| 2878 | 2014-01-15 16:59:01 | 70.74 | 89% |
| 1430 | 2013-10-13 05:18:53 | 70.39 | 91% |
| 1250 | 2013-10-10 15:39:35 | 75.75 | 91% |