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 |
|---|---|---|---|
| 1286 | 2018-05-11 13:40:32 | 119.85 | 97% |
| 992 | 2018-04-04 13:33:19 | 114.57 | 97% |
| 224 | 2013-12-16 12:56:04 | 105.46 | 94% |
| 221 | 2013-12-16 12:53:15 | 108.92 | 96% |