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 |
|---|---|---|---|
| 945 | 2012-02-19 08:02:39 | 80.08 | 88% |
| 851 | 2012-01-03 14:34:25 | 92.49 | 95% |
| 322 | 2011-04-10 03:36:48 | 89.14 |