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 |
|---|---|---|---|
| 530 | 2012-05-11 21:18:56 | 65.16 | 87% |
| 478 | 2012-05-09 21:19:10 | 67.35 | 91% |
| 281 | 2012-05-07 07:29:12 | 60.18 | 86% |