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 |
|---|---|---|---|
| 1747 | 2016-05-04 03:09:00 | 75.73 | 93% |
| 903 | 2016-03-15 21:55:58 | 74.38 | 96% |
| 691 | 2016-03-11 01:57:54 | 66.68 | 91% |