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 |
|---|---|---|---|
| 1818 | 2012-08-20 04:58:56 | 110.99 | 96% |
| 1319 | 2011-11-19 04:50:50 | 110.23 | 96% |
| 1023 | 2011-10-15 07:25:51 | 99.94 | 97% |
| 502 | 2011-09-23 03:28:15 | 104.90 | 97% |
| 63 | 2011-09-08 05:55:50 | 93.62 | 95% |