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 |
|---|---|---|---|
| 4416 | 2011-02-07 09:34:59 | 99.23 | |
| 3838 | 2011-01-31 02:39:55 | 97.65 | |
| 3588 | 2011-01-06 12:38:47 | 112.72 | |
| 2619 | 2010-11-21 10:10:24 | 103.03 | |
| 2304 | 2010-11-06 02:07:00 | 105.55 | |
| 2275 | 2010-11-06 01:43:27 | 104.40 | |
| 1587 | 2010-10-19 01:48:18 | 101.35 |