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 |
|---|---|---|---|
| 8653 | 2017-04-16 20:31:16 | 66.47 | 89% |
| 8267 | 2017-02-01 23:54:11 | 71.93 | 90% |
| 6150 | 2016-05-24 01:12:58 | 64.40 | 87% |