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 |
|---|---|---|---|
| 1801 | 2017-07-21 16:13:40 | 110.27 | 98% |
| 636 | 2017-01-10 04:20:47 | 100.34 | 97% |
| 451 | 2016-12-24 02:46:58 | 98.44 | 96% |