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 |
|---|---|---|---|
| 2181 | 2016-03-12 16:27:19 | 125.78 | 98% |
| 2086 | 2016-03-12 15:14:02 | 107.23 | 95% |
| 1799 | 2011-06-08 23:38:52 | 105.68 | 97% |
| 1214 | 2011-01-26 06:36:02 | 101.61 | |
| 1136 | 2010-12-24 16:44:32 | 102.88 | |
| 635 | 2010-01-30 19:36:41 | 114.29 | |
| 188 | 2009-11-06 22:30:37 | 120.34 | |
| 88 | 2009-09-26 17:46:41 | 123.54 |