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 |
|---|---|---|---|
| 4659 | 2017-07-04 08:52:34 | 73.79 | 96% |
| 2817 | 2014-05-17 13:10:09 | 83.09 | 97% |
| 2644 | 2014-03-28 14:05:42 | 80.04 | 96% |
| 2374 | 2014-01-26 07:12:55 | 78.72 | 94% |
| 2287 | 2014-01-25 04:47:51 | 85.98 | 97% |
| 2185 | 2013-12-22 11:58:39 | 80.11 | 95% |
| 2084 | 2013-12-16 14:17:42 | 79.37 | 97% |
| 1270 | 2013-09-29 11:26:57 | 71.23 | 95% |
| 1116 | 2013-04-28 14:13:01 | 62.06 | 90% |