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 |
|---|---|---|---|
| 3079 | 2012-12-17 13:21:27 | 101.93 | 94% |
| 2984 | 2012-12-07 15:47:33 | 104.04 | 94% |
| 2369 | 2012-10-05 13:33:16 | 115.70 | 94% |
| 2244 | 2012-10-02 00:17:53 | 112.25 | 95% |
| 1145 | 2011-10-23 04:42:48 | 108.47 | 97% |
| 565 | 2010-04-15 11:26:56 | 85.70 | |
| 399 | 2009-11-12 21:28:10 | 148.99 |