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 |
|---|---|---|---|
| 2687 | 2011-07-13 11:44:20 | 86.63 | 98% |
| 1271 | 2010-06-11 18:51:28 | 82.48 | |
| 1269 | 2010-06-11 18:49:26 | 82.28 | |
| 1245 | 2010-06-10 13:53:23 | 86.07 | |
| 708 | 2010-02-21 10:49:11 | 82.91 |