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 |
|---|---|---|---|
| 635 | 2015-11-19 05:04:11 | 106.85 | 98% |
| 467 | 2015-11-04 07:55:58 | 109.38 | 100% |
| 78 | 2014-02-16 14:03:22 | 92.93 | 97% |