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 |
|---|---|---|---|
| 17472 | 2015-12-25 12:03:46 | 87.58 | 96% |
| 17197 | 2015-05-11 06:59:30 | 91.12 | 97% |
| 16917 | 2015-04-20 03:05:27 | 89.11 | 96% |
| 16394 | 2014-01-06 07:39:13 | 90.50 | 97% |
| 16329 | 2013-12-27 07:04:48 | 83.50 | 95% |
| 13390 | 2013-08-24 13:23:52 | 92.42 | 97% |
| 12897 | 2013-08-09 06:46:55 | 90.78 | 97% |
| 11968 | 2013-07-09 01:28:43 | 88.51 | 97% |
| 11073 | 2013-05-24 01:10:50 | 85.81 | 97% |
| 11010 | 2013-05-22 03:50:52 | 88.27 | 98% |
| 10360 | 2012-10-25 04:10:45 | 77.96 | 91% |
| 8360 | 2012-08-27 14:16:21 | 89.38 | 97% |
| 8187 | 2012-08-23 08:38:44 | 86.73 | 96% |
| 8182 | 2012-08-23 08:33:09 | 77.83 | 94% |
| 5876 | 2011-03-28 00:58:59 | 76.16 | |
| 4839 | 2010-09-11 16:55:34 | 75.25 |