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 |
|---|---|---|---|
| 4934 | 2014-11-13 07:33:30 | 97.73 | 99% |
| 4619 | 2014-11-10 03:57:31 | 96.12 | 97% |
| 4398 | 2014-11-05 04:57:52 | 92.88 | 98% |
| 4068 | 2014-09-20 07:08:31 | 84.96 | 98% |
| 3856 | 2014-09-14 19:11:48 | 83.58 | 96% |
| 3740 | 2014-08-30 18:04:22 | 84.33 | 97% |
| 2839 | 2014-08-09 08:54:05 | 80.34 | 94% |
| 2817 | 2014-08-09 07:13:32 | 83.01 | 96% |
| 2004 | 2014-07-16 16:50:39 | 90.29 | 99% |
| 1793 | 2014-07-12 06:34:48 | 83.56 | 96% |
| 1296 | 2014-06-20 10:17:22 | 77.12 | 95% |
| 1103 | 2014-06-15 21:28:36 | 74.77 | 96% |
| 611 | 2014-06-05 02:48:35 | 73.56 | 94% |