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 |
|---|---|---|---|
| 3068 | 2013-07-18 03:15:38 | 73.09 | 94% |
| 2002 | 2010-10-16 23:23:31 | 76.11 | |
| 1929 | 2010-10-15 00:27:05 | 73.08 | |
| 1871 | 2010-10-12 22:06:13 | 76.60 | |
| 1321 | 2009-10-10 18:07:44 | 76.36 |