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 |
|---|---|---|---|
| 4838 | 2013-03-23 09:20:45 | 88.55 | 98% |
| 4674 | 2013-03-03 06:46:47 | 81.92 | 96% |
| 2476 | 2012-05-23 18:46:54 | 78.81 | 95% |
| 2308 | 2012-05-11 07:55:59 | 80.57 | 96% |