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 |
|---|---|---|---|
| 13071 | 2011-08-30 11:34:34 | 69.30 | 88% |
| 10851 | 2011-07-08 12:16:06 | 67.32 | 90% |
| 8116 | 2011-04-14 05:15:30 | 74.21 | |
| 6360 | 2011-03-08 12:41:51 | 62.12 |