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 |
|---|---|---|---|
| 3383 | 2013-07-30 19:55:07 | 70.53 | 97% |
| 2371 | 2013-01-02 22:04:38 | 68.08 | 97% |
| 2347 | 2013-01-02 20:18:26 | 69.52 | 96% |