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 |
|---|---|---|---|
| 5891 | 2018-12-29 03:56:37 | 128.44 | 98% |
| 3510 | 2016-02-12 15:38:31 | 137.36 | 98% |
| 3003 | 2015-05-09 01:57:09 | 133.28 | 97% |
| 2058 | 2015-04-11 17:14:21 | 130.82 | 97% |
| 977 | 2015-03-28 04:39:27 | 124.56 | 94% |