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 |
|---|---|---|---|
| 1378 | 2011-05-07 22:30:36 | 126.27 | 98% |
| 832 | 2011-02-27 18:58:06 | 103.61 | |
| 419 | 2011-01-17 03:03:14 | 85.45 |