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 |
|---|---|---|---|
| 818 | 2012-05-30 23:07:20 | 94.16 | 94% |
| 592 | 2012-04-02 06:18:33 | 90.73 | 94% |
| 374 | 2012-01-22 21:21:44 | 85.62 | 92% |