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 |
|---|---|---|---|
| 4125 | 2014-03-26 18:16:42 | 84.30 | 97% |
| 3961 | 2013-11-06 23:33:10 | 90.40 | 99% |
| 2863 | 2011-12-07 01:15:17 | 83.21 | 95% |
| 2293 | 2011-08-10 09:53:37 | 81.69 | 95% |
| 1474 | 2011-06-01 00:53:56 | 77.78 | 93% |
| 568 | 2011-01-14 18:39:01 | 84.41 |