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 |
|---|---|---|---|
| 1820 | 2013-10-23 01:35:26 | 79.05 | 96% |
| 1673 | 2013-10-22 02:24:24 | 82.04 | 96% |
| 1105 | 2013-10-07 12:17:09 | 76.84 | 95% |
| 738 | 2013-09-20 06:59:53 | 72.62 | 93% |
| 549 | 2013-09-11 15:47:46 | 76.23 | 96% |