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 |
|---|---|---|---|
| 5499 | 2013-11-16 14:25:27 | 109.38 | 96% |
| 3340 | 2013-04-27 10:27:01 | 94.13 | 94% |
| 1346 | 2013-03-04 22:56:18 | 104.02 | 98% |
| 961 | 2013-02-27 13:36:24 | 86.39 | 91% |
| 325 | 2013-02-21 11:15:39 | 94.56 | 95% |
| 228 | 2013-02-20 00:13:22 | 90.07 | 94% |