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 |
|---|---|---|---|
| 6885 | 2017-02-07 12:20:46 | 74.66 | 93% |
| 4171 | 2015-05-13 06:56:41 | 69.97 | 90% |
| 2291 | 2015-02-05 13:21:35 | 68.72 | 91% |