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 |
|---|---|---|---|
| 3264 | 2011-05-12 13:50:52 | 103.94 | 96% |
| 3157 | 2011-03-01 20:01:58 | 96.92 | |
| 2891 | 2011-01-22 18:17:19 | 97.81 | |
| 2788 | 2011-01-11 13:58:22 | 99.50 | |
| 2512 | 2010-12-08 15:32:55 | 97.95 | |
| 2455 | 2010-12-07 02:34:20 | 83.32 | |
| 2259 | 2010-11-22 14:52:19 | 87.54 | |
| 2164 | 2010-11-02 17:54:49 | 104.15 | |
| 2113 | 2010-10-25 20:58:40 | 93.48 | |
| 2068 | 2010-10-13 20:10:23 | 100.84 | |
| 1478 | 2010-05-25 22:19:32 | 94.06 | |
| 1363 | 2010-05-15 20:05:21 | 97.69 | |
| 1264 | 2010-05-03 00:49:26 | 99.17 | |
| 1109 | 2010-04-25 21:55:21 | 101.54 | |
| 810 | 2010-01-17 15:59:25 | 94.88 |