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 |
|---|---|---|---|
| 2877 | 2016-08-14 23:27:11 | 123.79 | 100% |
| 1463 | 2013-06-29 14:44:32 | 117.52 | 100% |
| 1452 | 2013-06-29 14:33:05 | 100.57 | 98% |
| 1233 | 2012-05-01 19:33:48 | 104.73 | 99% |
| 192 | 2011-09-03 21:59:20 | 90.37 | 96% |