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 |
|---|---|---|---|
| 7396 | 2012-03-16 22:11:08 | 72.12 | 94% |
| 6843 | 2012-02-01 20:56:23 | 66.43 | 92% |
| 4993 | 2011-06-21 23:22:36 | 57.47 | 85% |