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 |
|---|---|---|---|
| 2537 | 2017-10-12 23:42:53 | 136.42 | 98% |
| 1062 | 2016-10-09 18:19:02 | 115.80 | 96% |
| 545 | 2016-09-21 05:16:53 | 112.89 | 94% |