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 |
|---|---|---|---|
| 6146 | 2014-09-14 19:11:36 | 102.21 | 95% |
| 3965 | 2009-11-26 23:15:13 | 95.16 | |
| 3845 | 2009-10-21 01:11:17 | 82.46 |