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 |
|---|---|---|---|
| 5555 | 2016-05-11 01:08:01 | 98.91 | 98% |
| 5541 | 2016-05-08 22:24:14 | 95.19 | 99% |
| 3594 | 2015-02-16 03:37:08 | 91.92 | 97% |
| 480 | 2014-02-11 19:07:03 | 84.80 | 98% |