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 |
|---|---|---|---|
| 451 | 2010-11-14 08:21:31 | 93.22 | |
| 404 | 2010-11-06 22:55:49 | 88.15 | |
| 258 | 2010-10-27 20:45:03 | 81.86 | |
| 145 | 2010-04-01 06:21:50 | 92.91 |