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 |
|---|---|---|---|
| 2851 | 2013-07-18 11:46:06 | 86.93 | 96% |
| 2293 | 2013-01-16 09:18:40 | 84.75 | 97% |
| 1073 | 2012-06-08 04:06:13 | 83.56 | 94% |