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 |
|---|---|---|---|
| 1712 | 2013-06-02 08:41:29 | 82.08 | 88% |
| 481 | 2012-11-24 10:01:38 | 81.30 | 91% |
| 105 | 2012-11-14 14:16:50 | 82.76 | 92% |