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 |
|---|---|---|---|
| 2099 | 2011-11-11 21:57:35 | 88.96 | 98% |
| 1845 | 2011-10-28 16:37:33 | 84.14 | 98% |
| 1841 | 2011-10-28 14:49:58 | 82.97 | 98% |
| 1736 | 2011-10-14 19:34:46 | 77.09 | 97% |