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 |
|---|---|---|---|
| 4060 | 2013-11-18 11:46:32 | 97.89 | 93% |
| 3538 | 2013-10-27 04:09:40 | 98.09 | 96% |
| 1563 | 2012-09-19 23:47:25 | 101.81 | 98% |
| 105 | 2012-08-25 10:52:55 | 78.87 | 91% |