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 |
|---|---|---|---|
| 12540 | 2018-02-04 16:10:36 | 87.18 | 97% |
| 9572 | 2017-11-02 15:11:12 | 113.51 | 98% |
| 4026 | 2017-07-22 13:32:15 | 88.02 | 96% |
| 837 | 2017-05-16 20:13:39 | 96.70 | 96% |
| 562 | 2017-05-05 13:36:06 | 96.90 | 96% |
| 334 | 2017-04-24 00:50:08 | 99.36 | 96% |