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 |
|---|---|---|---|
| 3039 | 2010-08-26 13:33:50 | 71.90 | |
| 1851 | 2010-07-26 12:17:40 | 76.34 | |
| 1759 | 2010-07-21 08:18:49 | 74.02 |