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 |
|---|---|---|---|
| 6662 | 2013-12-01 20:26:13 | 102.72 | 98% |
| 6431 | 2013-03-27 05:48:17 | 100.45 | 98% |
| 6201 | 2012-12-12 23:17:18 | 95.70 | 97% |
| 5587 | 2012-11-01 02:32:49 | 93.41 | 97% |
| 4629 | 2012-04-09 16:59:23 | 87.40 | 96% |
| 4460 | 2012-03-31 06:38:15 | 83.61 | 93% |
| 4146 | 2012-03-10 03:15:10 | 90.68 | 94% |
| 4134 | 2012-03-10 03:05:12 | 93.87 | 97% |
| 3081 | 2011-04-11 21:08:35 | 95.68 | |
| 2084 | 2011-02-07 04:37:10 | 88.24 | |
| 1568 | 2011-01-24 21:44:36 | 84.65 | |
| 674 | 2011-01-03 20:40:02 | 75.65 |