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 |
|---|---|---|---|
| 754 | 2015-02-08 06:49:51 | 101.94 | 94% |
| 436 | 2014-07-24 05:16:12 | 121.85 | 98% |
| 236 | 2014-03-21 03:19:03 | 96.17 | 95% |
| 143 | 2014-03-20 20:03:51 | 103.93 | 96% |
| 96 | 2014-03-14 03:43:34 | 91.62 | 93% |