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 |
|---|---|---|---|
| 3031 | 2017-02-15 00:17:47 | 80.83 | 91% |
| 1720 | 2016-11-05 02:19:48 | 90.21 | 96% |
| 1671 | 2016-11-04 21:08:05 | 89.26 | 96% |
| 14 | 2016-10-09 05:22:32 | 92.02 | 98% |