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 |
|---|---|---|---|
| 1635 | 2015-05-02 03:16:17 | 94.19 | 97% |
| 1254 | 2013-07-29 15:22:27 | 94.25 | 98% |
| 1122 | 2013-07-25 10:03:11 | 96.53 | 99% |
| 1111 | 2013-07-25 05:36:47 | 87.31 | 99% |