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 |
|---|---|---|---|
| 36833 | 2016-05-29 07:38:45 | 122.48 | 96% |
| 26077 | 2016-03-09 20:06:52 | 126.73 | 96% |
| 5506 | 2015-03-22 12:20:26 | 124.63 | 94% |
| 3153 | 2015-02-28 01:48:16 | 122.04 | 93% |