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 |
|---|---|---|---|
| 2017 | 2014-01-23 02:15:02 | 127.28 | 92% |
| 1743 | 2012-01-29 04:43:10 | 121.02 | 93% |
| 1716 | 2012-01-27 03:19:00 | 140.06 | 95% |
| 1158 | 2011-11-30 01:56:52 | 132.58 | 95% |
| 821 | 2011-11-20 20:25:37 | 132.45 | 92% |