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 |
|---|---|---|---|
| 689 | 2011-08-06 23:16:37 | 107.58 | 95% |
| 591 | 2011-08-06 11:44:00 | 100.91 | 92% |
| 173 | 2011-05-24 10:40:59 | 96.04 | 93% |