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 |
|---|---|---|---|
| 6002 | 2015-03-25 05:54:58 | 90.61 | 100% |
| 5787 | 2015-01-23 08:39:09 | 91.77 | 98% |
| 5785 | 2015-01-23 08:30:58 | 83.04 | 97% |
| 574 | 2013-07-21 12:18:03 | 67.47 | 93% |