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 |
|---|---|---|---|
| 6483 | 2011-11-22 15:47:17 | 92.58 | 98% |
| 5222 | 2011-04-19 16:30:15 | 89.35 | |
| 4201 | 2010-07-04 14:22:45 | 87.53 | |
| 3533 | 2010-02-04 14:50:14 | 80.31 | |
| 2767 | 2010-01-19 14:41:37 | 82.44 | |
| 2056 | 2009-12-18 18:15:02 | 74.85 | |
| 1841 | 2009-12-17 11:02:29 | 76.85 | |
| 745 | 2009-11-09 18:05:22 | 69.73 |