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 |
|---|---|---|---|
| 1399 | 2014-06-20 01:53:19 | 98.46 | 97% |
| 1290 | 2014-05-20 19:17:22 | 87.30 | 94% |
| 1072 | 2014-02-27 03:59:45 | 100.03 | 97% |
| 641 | 2014-01-31 21:22:36 | 87.29 | 96% |
| 303 | 2012-01-14 22:54:09 | 83.71 | 96% |