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 |
|---|---|---|---|
| 1493 | 2017-04-29 04:04:42 | 92.03 | 95% |
| 692 | 2016-04-21 06:04:35 | 80.35 | 91% |
| 313 | 2013-08-31 00:21:06 | 67.78 | 87% |