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 |
|---|---|---|---|
| 2492 | 2016-01-02 22:43:30 | 113.96 | 97% |
| 2355 | 2015-12-24 22:16:57 | 102.71 | 95% |
| 1938 | 2015-12-06 23:47:49 | 102.43 | 95% |
| 1263 | 2014-12-06 20:26:22 | 108.32 | 95% |
| 1237 | 2014-12-03 23:42:47 | 112.47 | 98% |
| 918 | 2014-09-14 16:32:24 | 107.03 | 97% |
| 666 | 2014-08-28 20:21:01 | 105.11 | 97% |
| 533 | 2014-08-17 18:13:10 | 95.48 | 93% |