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 |
|---|---|---|---|
| 6236 | 2014-09-06 14:33:53 | 70.31 | 90% |
| 5556 | 2014-04-24 09:02:08 | 73.12 | 92% |
| 4387 | 2014-04-12 14:22:44 | 67.10 | 93% |
| 3597 | 2014-03-27 16:48:38 | 70.37 | 93% |
| 3165 | 2014-03-21 11:10:18 | 74.63 | 95% |
| 2001 | 2013-08-20 12:14:48 | 63.15 | 88% |