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 |
|---|---|---|---|
| 2725 | 2011-08-14 17:38:55 | 94.10 | 96% |
| 2357 | 2011-08-05 18:15:22 | 94.91 | 99% |
| 2278 | 2011-08-03 05:32:16 | 93.81 | 100% |
| 1856 | 2011-07-28 06:35:44 | 82.82 | 94% |
| 1196 | 2011-06-04 00:14:43 | 93.97 | 98% |
| 444 | 2011-05-22 20:41:51 | 72.41 | 91% |
| 382 | 2011-05-22 06:01:21 | 64.78 | 88% |