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 |
|---|---|---|---|
| 544 | 2014-08-09 20:28:27 | 93.95 | 88% |
| 457 | 2014-03-15 17:08:32 | 99.92 | 92% |
| 425 | 2013-07-02 03:21:27 | 107.80 | 95% |