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 |
|---|---|---|---|
| 1912 | 2013-09-13 08:46:35 | 113.42 | 95% |
| 1827 | 2011-08-05 02:45:28 | 109.05 | 95% |
| 1508 | 2010-03-23 00:22:27 | 116.41 | |
| 1332 | 2009-09-24 22:59:34 | 112.30 |