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 |
|---|---|---|---|
| 1809 | 2014-06-05 13:47:22 | 118.71 | 97% |
| 1757 | 2014-06-02 07:59:23 | 116.49 | 97% |
| 1381 | 2014-05-19 14:35:04 | 98.38 | 92% |
| 99 | 2013-04-26 12:21:55 | 96.49 | 97% |