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 |
|---|---|---|---|
| 2170 | 2015-10-09 22:14:03 | 91.91 | 94% |
| 824 | 2015-07-17 21:38:13 | 79.23 | 91% |
| 255 | 2015-07-10 00:00:11 | 73.10 | 94% |