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 |
|---|---|---|---|
| 9623 | 2015-10-14 03:49:00 | 73.05 | 94% |
| 7414 | 2015-07-01 02:40:01 | 62.68 | 92% |
| 5329 | 2015-05-09 17:11:58 | 61.80 | 90% |
| 2769 | 2014-12-09 22:25:11 | 70.03 | 97% |