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 |
|---|---|---|---|
| 7757 | 2017-06-11 22:23:33 | 84.99 | 98% |
| 6317 | 2016-12-15 08:43:48 | 89.71 | 99% |
| 4499 | 2016-02-26 23:07:22 | 84.49 | 96% |
| 4486 | 2016-02-26 04:29:59 | 81.04 | 94% |
| 3976 | 2013-12-15 23:32:21 | 77.62 | 94% |
| 3347 | 2013-07-24 08:20:02 | 80.85 | 97% |
| 2797 | 2013-07-13 07:38:26 | 80.18 | 96% |
| 2058 | 2013-07-05 07:18:40 | 82.06 | 96% |
| 1987 | 2013-07-04 06:21:40 | 56.73 | 93% |
| 1693 | 2013-07-01 21:50:22 | 77.54 | 94% |
| 377 | 2013-06-19 05:34:30 | 68.58 | 95% |