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 |
|---|---|---|---|
| 1899 | 2010-10-17 05:46:22 | 77.11 | |
| 1888 | 2010-10-16 04:47:56 | 88.33 | |
| 1837 | 2010-10-14 11:32:01 | 87.97 |