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 |
|---|---|---|---|
| 987 | 2015-04-23 14:59:59 | 74.85 | 94% |
| 623 | 2015-04-03 16:48:53 | 83.11 | 97% |
| 199 | 2014-09-09 15:17:18 | 71.44 | 93% |