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 |
|---|---|---|---|
| 1395 | 2016-06-16 03:08:53 | 103.51 | 95% |
| 1022 | 2014-12-30 09:41:20 | 95.63 | 92% |
| 1006 | 2014-11-24 07:32:51 | 104.47 | 97% |
| 208 | 2010-06-08 03:28:16 | 93.42 |