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 |
|---|---|---|---|
| 381 | 2014-06-20 01:53:30 | 81.79 | 91% |
| 240 | 2014-06-17 20:22:56 | 92.88 | 97% |
| 235 | 2014-06-17 20:17:36 | 82.52 | 89% |