C͕̬h͚͙r̜͖̻͈̠̠̺i̻̟s͔͚̗͇͖t̫͇̬͔i̺̭͍a͖n̠̮͖̹̱ (chris42934)

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.