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 |
|---|---|---|---|
| 1693 | 2016-05-03 01:37:00 | 77.25 | 96% |
| 1409 | 2015-05-16 22:23:23 | 77.83 | 96% |
| 518 | 2015-03-17 19:44:44 | 78.62 | 99% |
| 14 | 2015-02-24 07:56:40 | 61.25 | 95% |