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 |
|---|---|---|---|
| 3186 | 2010-12-26 20:41:06 | 75.58 | |
| 2752 | 2010-12-06 09:43:13 | 85.82 | |
| 2748 | 2010-12-06 09:37:02 | 86.07 | |
| 2475 | 2010-11-17 12:37:27 | 79.43 | |
| 2354 | 2010-10-30 08:06:06 | 76.93 | |
| 2203 | 2010-10-03 10:13:02 | 73.65 | |
| 1412 | 2010-06-18 14:16:21 | 76.49 |