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 |
|---|---|---|---|
| 3698 | 2015-08-21 23:22:22 | 151.10 | 91% |
| 3526 | 2015-08-05 07:52:15 | 141.28 | 91% |
| 2917 | 2015-01-18 23:10:07 | 137.36 | 89% |
| 1386 | 2014-07-29 03:56:31 | 147.13 | 95% |
| 4 | 2010-07-11 04:29:26 | 100.28 |