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 |
|---|---|---|---|
| 16695 | 2017-03-10 08:56:33 | 100.72 | 91% |
| 15757 | 2016-05-21 11:12:03 | 117.69 | 90% |
| 15596 | 2016-05-04 07:50:48 | 92.74 | 87% |
| 15251 | 2015-11-03 15:51:09 | 99.47 | 90% |
| 15117 | 2015-10-31 07:13:10 | 107.14 | 92% |
| 14889 | 2015-10-23 07:42:08 | 104.41 | 94% |
| 14868 | 2015-10-21 07:01:34 | 88.68 | 87% |
| 14817 | 2015-10-19 07:00:45 | 94.57 | 87% |
| 14054 | 2015-09-04 14:44:59 | 96.38 | 87% |
| 12570 | 2015-07-09 10:24:47 | 89.10 | 89% |
| 12116 | 2015-06-23 05:27:29 | 93.83 | 90% |
| 11417 | 2015-06-08 15:30:02 | 91.31 | 89% |
| 10882 | 2015-05-23 09:51:29 | 90.04 | 84% |
| 10470 | 2015-05-13 06:01:40 | 93.11 | 88% |
| 9782 | 2015-04-25 13:54:14 | 82.72 | 91% |
| 9205 | 2015-04-04 04:39:12 | 97.46 | 90% |
| 8281 | 2015-03-10 10:22:38 | 83.00 | 89% |
| 8207 | 2015-03-05 13:54:15 | 103.32 | 95% |
| 7984 | 2015-02-24 10:21:40 | 110.52 | 98% |
| 7091 | 2014-11-11 07:20:01 | 96.65 | 95% |
| 6558 | 2014-09-04 11:34:08 | 80.01 | 86% |
| 6378 | 2014-08-07 06:41:06 | 81.98 | 87% |
| 5862 | 2014-06-23 07:31:49 | 97.83 | 93% |
| 5435 | 2014-03-31 07:15:28 | 80.68 | 90% |
| 3983 | 2013-01-11 14:59:04 | 78.91 | 90% |
| 3973 | 2013-01-10 18:14:07 | 81.71 | 92% |
| 1619 | 2012-07-21 16:34:36 | 58.99 | 87% |