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 |
|---|---|---|---|
| 2272 | 2016-12-15 00:24:47 | 97.82 | 97% |
| 1650 | 2016-06-13 20:10:58 | 97.48 | 98% |
| 1627 | 2016-06-10 19:24:10 | 97.64 | 98% |
| 73 | 2016-01-19 04:19:07 | 88.01 | 96% |