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 |
|---|---|---|---|
| 1545 | 2011-07-24 12:58:36 | 137.74 | 98% |
| 863 | 2011-07-22 01:18:35 | 148.56 | 100% |
| 858 | 2011-07-22 01:14:45 | 142.01 | 99% |