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 |
|---|---|---|---|
| 9157 | 2013-06-13 08:59:03 | 64.91 | 92% |
| 5149 | 2011-06-16 05:30:21 | 65.01 | 92% |
| 5037 | 2011-06-13 06:37:38 | 69.80 | 95% |
| 4133 | 2011-05-14 08:04:32 | 66.52 | 95% |
| 2384 | 2010-06-08 11:55:44 | 54.86 |