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 |
|---|---|---|---|
| 2983 | 2010-01-10 17:57:12 | 80.75 | |
| 2928 | 2010-01-09 23:36:22 | 73.27 | |
| 2006 | 2009-11-29 22:34:39 | 80.33 | |
| 1792 | 2009-11-16 22:52:49 | 75.21 | |
| 1554 | 2009-11-09 01:27:37 | 73.09 |