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 |
|---|---|---|---|
| 884 | 2011-03-29 04:49:57 | 76.26 | |
| 724 | 2011-02-12 04:29:33 | 74.37 | |
| 367 | 2010-12-07 08:29:11 | 75.02 |