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 |
|---|---|---|---|
| 1359 | 2016-05-11 05:42:48 | 89.51 | 95% |
| 1290 | 2016-05-02 04:01:01 | 88.55 | 93% |
| 47 | 2016-01-06 02:30:08 | 71.34 | 94% |