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 |
|---|---|---|---|
| 5225 | 2011-08-19 04:54:15 | 83.44 | 95% |
| 4606 | 2011-07-19 22:53:14 | 79.67 | 92% |
| 3875 | 2011-06-12 20:44:35 | 80.39 | 95% |