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 |
|---|---|---|---|
| 3729 | 2015-08-28 21:36:35 | 127.98 | 95% |
| 2537 | 2014-01-07 06:54:20 | 105.65 | 90% |
| 1257 | 2013-09-19 01:57:21 | 108.86 | 93% |
| 895 | 2013-08-31 23:27:25 | 115.64 | 93% |