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 |
|---|---|---|---|
| 629 | 2010-12-06 10:45:22 | 123.99 | |
| 563 | 2010-05-06 18:15:46 | 117.64 | |
| 540 | 2010-01-08 09:59:13 | 115.23 | |
| 533 | 2009-12-19 05:14:06 | 111.41 |