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 |
|---|---|---|---|
| 9368 | 2012-03-16 04:31:11 | 84.28 | 96% |
| 9240 | 2012-01-18 07:30:38 | 78.49 | 95% |
| 8855 | 2011-11-28 01:01:35 | 71.04 | 94% |
| 8055 | 2011-08-29 03:25:24 | 75.08 | 95% |
| 7982 | 2011-06-11 19:09:25 | 79.99 | 94% |
| 7864 | 2011-04-14 00:50:50 | 78.86 | |
| 6749 | 2010-06-01 00:14:51 | 73.38 | |
| 5819 | 2010-05-06 03:41:52 | 73.38 | |
| 5563 | 2010-04-26 03:53:46 | 78.01 | |
| 2305 | 2009-09-30 01:23:08 | 73.72 | |
| 2225 | 2009-09-28 05:48:26 | 76.38 | |
| 1842 | 2009-09-08 02:54:01 | 68.57 |