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 |
|---|---|---|---|
| 1545 | 2017-01-16 21:04:06 | 134.02 | 95% |
| 1454 | 2016-07-17 02:04:00 | 128.05 | 94% |
| 377 | 2013-11-08 21:59:00 | 143.03 | 97% |
| 338 | 2013-11-08 01:02:47 | 139.58 | 95% |
| 110 | 2013-11-04 21:21:19 | 114.79 | 93% |