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 |
|---|---|---|---|
| 10967 | 2013-07-20 21:28:42 | 69.70 | 94% |
| 7842 | 2011-12-22 05:46:06 | 66.33 | 95% |
| 5234 | 2011-06-25 05:02:36 | 64.90 | 91% |
| 5208 | 2011-06-22 17:42:06 | 70.02 | 92% |
| 772 | 2009-08-31 04:47:54 | 66.92 |