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 |
|---|---|---|---|
| 575 | 2011-06-04 22:50:55 | 87.42 | 97% |
| 557 | 2011-06-04 00:14:49 | 83.74 | 96% |
| 331 | 2011-05-18 21:17:26 | 78.82 | 95% |