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 |
|---|---|---|---|
| 1267 | 2015-04-03 23:22:19 | 87.42 | 93% |
| 770 | 2012-12-13 01:57:22 | 67.47 | 90% |
| 745 | 2012-12-01 03:53:27 | 77.55 | 94% |