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 |
|---|---|---|---|
| 1344 | 2010-06-08 18:42:44 | 109.49 | |
| 1335 | 2010-06-08 18:28:48 | 106.63 | |
| 784 | 2010-05-10 10:38:56 | 98.01 | |
| 518 | 2010-04-29 12:24:41 | 100.34 | |
| 34 | 2010-03-28 09:49:45 | 93.06 | |
| 7 | 2010-02-25 12:11:30 | 91.48 |