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 |
|---|---|---|---|
| 3169 | 2012-09-07 17:47:02 | 98.91 | 94% |
| 3104 | 2012-08-29 21:55:24 | 100.81 | 92% |
| 2825 | 2012-06-08 01:27:26 | 119.35 | 95% |
| 2573 | 2012-05-30 11:55:26 | 120.88 | 96% |
| 2343 | 2012-05-14 16:59:31 | 109.06 | 96% |
| 2165 | 2012-05-12 09:36:20 | 114.03 | 97% |
| 2025 | 2012-05-11 08:44:19 | 120.11 | 97% |
| 2024 | 2012-05-11 08:43:17 | 106.77 | 93% |
| 1393 | 2012-05-06 06:08:36 | 114.39 | 97% |
| 1212 | 2012-05-03 06:54:40 | 112.05 | 96% |
| 555 | 2012-04-11 05:34:56 | 107.16 | 97% |
| 119 | 2012-04-06 00:10:59 | 106.56 | 96% |