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 |
|---|---|---|---|
| 1646 | 2014-10-08 05:55:01 | 106.70 | 98% |
| 1537 | 2014-06-24 02:30:56 | 108.22 | 98% |
| 1115 | 2013-11-07 03:56:30 | 99.57 | 96% |
| 50 | 2012-06-19 13:16:32 | 83.48 | 92% |