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 |
|---|---|---|---|
| 175 | 2012-05-09 00:31:55 | 75.56 | 95% |
| 95 | 2012-05-04 20:28:52 | 73.74 | 94% |
| 10 | 2012-05-04 03:54:19 | 74.76 | 96% |