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 |
|---|---|---|---|
| 2734 | 2010-09-11 22:18:25 | 87.27 | |
| 2634 | 2010-09-05 09:48:51 | 73.87 | |
| 1963 | 2010-05-23 22:18:20 | 76.72 | |
| 1076 | 2010-03-23 17:00:53 | 81.20 |