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 |
|---|---|---|---|
| 6157 | 2017-07-05 23:54:32 | 164.14 | 98% |
| 4215 | 2017-05-17 01:48:37 | 156.72 | 97% |
| 1706 | 2017-03-07 03:37:10 | 163.50 | 97% |
| 28 | 2016-12-19 05:41:54 | 128.64 | 92% |