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 |
|---|---|---|---|
| 277 | 2012-03-07 05:47:08 | 98.48 | 96% |
| 184 | 2011-10-26 23:59:17 | 101.23 | 97% |
| 157 | 2010-12-10 09:03:38 | 92.91 |