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 |
|---|---|---|---|
| 5094 | 2016-08-03 20:29:14 | 76.72 | 96% |
| 2678 | 2015-05-04 20:10:23 | 63.07 | 92% |
| 310 | 2015-02-03 06:07:31 | 66.71 | 93% |