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 |
|---|---|---|---|
| 2951 | 2014-01-08 05:52:02 | 92.72 | 98% |
| 2410 | 2013-12-28 05:31:48 | 86.75 | 95% |
| 1131 | 2013-09-05 08:47:33 | 81.69 | 96% |
| 809 | 2013-08-27 23:39:25 | 80.34 | 94% |