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 |
|---|---|---|---|
| 1245 | 2013-05-31 04:38:16 | 106.36 | 94% |
| 588 | 2012-03-29 05:10:26 | 98.53 | 93% |
| 548 | 2012-03-26 09:12:08 | 94.67 | 95% |
| 497 | 2012-03-23 23:36:31 | 82.82 | 91% |