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 |
|---|---|---|---|
| 11785 | 2014-04-25 04:02:05 | 71.51 | 95% |
| 11426 | 2014-03-31 12:09:43 | 71.63 | 93% |
| 10783 | 2012-10-26 08:08:58 | 69.46 | 94% |