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 |
|---|---|---|---|
| 1189 | 2011-01-28 17:01:49 | 82.16 | |
| 1030 | 2010-11-03 17:19:53 | 84.05 | |
| 348 | 2010-02-15 16:20:21 | 77.90 |