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 |
|---|---|---|---|
| 5730 | 2014-06-23 07:31:39 | 118.34 | 99% |
| 4784 | 2014-05-13 10:49:25 | 85.59 | 94% |
| 2941 | 2012-08-12 13:42:33 | 76.57 | 92% |
| 1663 | 2012-07-06 09:30:39 | 58.19 | 89% |