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 |
|---|---|---|---|
| 663 | 2011-08-07 07:57:52 | 76.60 | 95% |
| 361 | 2011-07-23 21:04:21 | 83.95 | 93% |
| 248 | 2011-07-11 01:43:49 | 78.61 | 92% |
| 120 | 2011-07-02 22:06:26 | 74.83 | 91% |