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 |
|---|---|---|---|
| 5303 | 2015-10-30 21:19:46 | 76.86 | 99% |
| 4900 | 2015-08-23 06:13:09 | 81.12 | 98% |
| 1631 | 2014-08-31 21:18:10 | 72.33 | 98% |