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 |
|---|---|---|---|
| 1223 | 2012-12-03 17:44:11 | 77.16 | 98% |
| 1178 | 2012-11-30 01:25:49 | 78.76 | 94% |
| 902 | 2012-11-16 02:19:49 | 76.64 | 91% |
| 900 | 2012-11-16 02:17:08 | 82.47 | 95% |