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 |
|---|---|---|---|
| 2580 | 2010-07-31 16:22:58 | 91.57 | |
| 2101 | 2010-07-21 13:53:56 | 79.32 | |
| 1814 | 2010-07-17 17:17:09 | 83.00 | |
| 1722 | 2010-07-16 13:59:54 | 88.47 | |
| 1329 | 2010-07-13 13:25:57 | 78.30 | |
| 1277 | 2010-07-12 14:26:42 | 70.86 |