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 |
|---|---|---|---|
| 8957 | 2010-03-28 19:29:26 | 78.46 | |
| 8184 | 2010-02-15 22:11:07 | 75.47 | |
| 8167 | 2010-02-15 20:43:47 | 82.12 | |
| 8055 | 2010-02-12 04:26:55 | 67.90 | |
| 8046 | 2010-02-10 16:44:50 | 80.79 | |
| 7941 | 2010-02-06 00:39:40 | 87.77 | |
| 7774 | 2010-01-26 01:49:16 | 82.45 | |
| 7722 | 2010-01-25 22:12:09 | 80.81 | |
| 7681 | 2010-01-24 02:57:17 | 69.85 | |
| 6941 | 2010-01-12 21:48:09 | 88.44 | |
| 6386 | 2009-12-22 20:15:31 | 76.31 | |
| 6054 | 2009-12-12 17:01:44 | 70.64 | |
| 5728 | 2009-11-12 21:27:18 | 75.32 |