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 |
|---|---|---|---|
| 2564 | 2017-08-23 18:52:07 | 89.53 | 99% |
| 1127 | 2015-06-27 12:31:01 | 81.13 | 94% |
| 2 | 2014-08-02 10:37:19 | 63.99 | 92% |