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 |
|---|---|---|---|
| 4701 | 2012-08-11 12:31:06 | 86.64 | 95% |
| 4244 | 2012-04-16 09:07:49 | 82.10 | 93% |
| 4175 | 2012-04-10 09:29:08 | 70.20 | 91% |
| 2350 | 2011-08-12 18:02:53 | 69.55 | 91% |
| 1291 | 2011-06-26 03:53:27 | 70.26 | 93% |