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 |
|---|---|---|---|
| 1408 | 2012-07-28 17:54:05 | 85.47 | 91% |
| 1198 | 2012-07-19 17:50:58 | 96.58 | 94% |
| 515 | 2012-07-03 14:58:45 | 101.93 | 98% |
| 271 | 2012-06-27 19:41:04 | 89.85 | 93% |
| 268 | 2012-06-27 17:04:36 | 90.95 | 96% |