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 |
|---|---|---|---|
| 1629 | 2011-08-09 00:18:08 | 91.33 | 93% |
| 1605 | 2011-06-05 21:03:07 | 101.36 | 97% |
| 607 | 2010-12-28 19:46:38 | 88.58 | |
| 419 | 2010-12-27 20:42:34 | 81.39 | |
| 267 | 2010-12-24 16:44:40 | 89.56 | |
| 58 | 2010-12-08 00:58:18 | 89.09 |