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 |
|---|---|---|---|
| 11532 | 2016-12-23 20:37:38 | 93.19 | 96% |
| 10928 | 2016-11-04 21:08:07 | 85.91 | 94% |
| 9556 | 2016-07-06 00:11:43 | 91.25 | 97% |
| 9203 | 2016-06-16 23:11:40 | 92.83 | 97% |
| 9185 | 2016-06-14 23:11:37 | 85.04 | 96% |
| 8839 | 2016-06-04 23:43:08 | 90.22 | 95% |
| 8125 | 2016-05-17 04:58:29 | 92.40 | 96% |
| 6947 | 2016-04-13 22:24:06 | 81.67 | 96% |
| 6575 | 2016-04-02 04:26:30 | 75.46 | 94% |
| 5847 | 2016-03-18 20:32:30 | 81.04 | 94% |
| 5742 | 2016-03-17 19:52:30 | 84.85 | 93% |
| 5359 | 2016-03-11 07:06:31 | 101.25 | 99% |
| 3649 | 2016-02-03 20:32:37 | 79.01 | 94% |
| 1824 | 2015-12-31 20:19:39 | 80.79 | 98% |
| 471 | 2015-11-28 19:01:10 | 65.22 | 91% |