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 |
|---|---|---|---|
| 3828 | 2012-05-01 17:26:59 | 84.77 | 95% |
| 3412 | 2012-03-23 23:36:27 | 88.46 | 97% |
| 1462 | 2011-03-24 00:04:43 | 77.04 | |
| 1300 | 2011-03-15 02:43:23 | 73.00 | |
| 721 | 2010-01-06 20:27:16 | 75.93 |