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 |
|---|---|---|---|
| 5290 | 2011-06-22 14:09:45 | 103.04 | 98% |
| 4896 | 2011-04-21 22:28:18 | 82.20 | |
| 4634 | 2011-04-20 04:02:38 | 91.58 |