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 |
|---|---|---|---|
| 830 | 2013-03-03 19:29:18 | 107.08 | 98% |
| 808 | 2013-03-03 16:20:04 | 93.08 | 95% |
| 685 | 2013-02-24 13:27:03 | 78.88 | 89% |