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 |
|---|---|---|---|
| 528 | 2013-07-30 21:02:24 | 97.14 | 95% |
| 273 | 2011-09-08 14:48:00 | 115.74 | 99% |
| 153 | 2011-08-09 20:03:02 | 104.03 | 96% |