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 |
|---|---|---|---|
| 3693 | 2016-11-28 00:47:09 | 96.78 | 97% |
| 3391 | 2016-11-13 00:44:15 | 102.41 | 99% |
| 3017 | 2016-10-17 00:23:37 | 106.40 | 99% |
| 2034 | 2016-01-30 22:36:41 | 96.21 | 97% |
| 1610 | 2015-12-12 00:28:40 | 102.66 | 98% |
| 1298 | 2015-11-17 01:47:10 | 101.47 | 98% |
| 957 | 2015-07-07 23:52:38 | 97.62 | 97% |