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 |
|---|---|---|---|
| 2147 | 2011-03-08 21:49:27 | 98.73 | |
| 2114 | 2011-03-07 20:15:12 | 92.20 | |
| 187 | 2011-01-11 13:58:28 | 89.56 |