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 |
|---|---|---|---|
| 1552 | 2016-01-31 20:15:53 | 128.26 | 94% |
| 802 | 2015-05-15 14:22:26 | 124.60 | 94% |
| 404 | 2015-04-10 21:00:53 | 105.23 | 91% |