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 |
|---|---|---|---|
| 3895 | 2012-11-04 04:51:45 | 123.42 | 99% |
| 3883 | 2012-10-27 03:08:24 | 115.20 | 96% |
| 3733 | 2012-10-13 19:09:59 | 105.51 | 94% |
| 3612 | 2012-10-04 01:10:38 | 119.87 | 96% |
| 3239 | 2012-09-17 05:12:29 | 109.13 | 98% |
| 2631 | 2012-09-13 20:51:28 | 112.37 | 96% |
| 2615 | 2012-09-13 20:38:23 | 106.16 | 94% |
| 2409 | 2012-09-12 23:22:20 | 116.89 | 98% |
| 2063 | 2012-09-11 17:48:17 | 116.96 | 98% |
| 1773 | 2012-09-07 17:46:56 | 111.47 | 97% |
| 1161 | 2012-08-27 19:14:39 | 107.06 | 98% |
| 1041 | 2012-08-25 22:30:32 | 108.87 | 96% |
| 875 | 2012-08-25 16:21:07 | 106.61 | 98% |