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 |
|---|---|---|---|
| 1728 | 2011-11-27 17:27:34 | 91.17 | 94% |
| 863 | 2011-07-10 06:41:55 | 89.57 | 95% |
| 299 | 2011-07-03 07:27:36 | 97.65 | 98% |