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 |
|---|---|---|---|
| 908 | 2013-01-09 22:29:44 | 100.29 | 95% |
| 672 | 2009-11-08 03:59:16 | 108.02 | |
| 540 | 2009-10-17 20:28:52 | 107.34 | |
| 536 | 2009-10-17 20:25:24 | 108.35 |