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 |
|---|---|---|---|
| 1839 | 2010-02-18 12:26:58 | 75.60 | |
| 1779 | 2010-02-15 12:27:57 | 77.51 | |
| 581 | 2009-10-27 17:16:41 | 72.01 |