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 |
|---|---|---|---|
| 3500 | 2017-03-15 15:40:12 | 87.42 | 94% |
| 3394 | 2016-12-14 15:09:33 | 83.41 | 93% |
| 2168 | 2012-04-30 15:45:27 | 83.59 | 95% |
| 1869 | 2011-10-01 10:46:13 | 81.91 | 96% |