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 |
|---|---|---|---|
| 1939 | 2015-08-11 03:28:50 | 84.45 | 99% |
| 1497 | 2015-04-19 03:38:29 | 85.04 | 98% |
| 849 | 2015-04-03 03:42:04 | 69.93 | 99% |