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 |
|---|---|---|---|
| 1905 | 2013-10-13 21:09:30 | 94.71 | 92% |
| 1454 | 2013-05-02 12:50:25 | 107.63 | 94% |
| 534 | 2013-01-16 19:52:13 | 96.68 | 90% |