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 |
|---|---|---|---|
| 6203 | 2017-02-14 09:26:41 | 106.59 | 95% |
| 5243 | 2016-12-28 13:45:59 | 104.28 | 95% |
| 665 | 2016-07-11 11:32:26 | 104.07 | 98% |