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 |
|---|---|---|---|
| 570 | 2016-12-26 12:19:29 | 49.18 | 94% |
| 416 | 2016-11-02 18:05:45 | 108.60 | 97% |
| 152 | 2015-10-16 14:18:06 | 87.60 | 94% |