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 |
|---|---|---|---|
| 4134 | 2015-11-22 23:33:46 | 75.91 | 95% |
| 2444 | 2014-01-06 22:49:47 | 76.31 | 92% |
| 1819 | 2013-11-24 21:26:42 | 76.18 | 93% |
| 1164 | 2013-10-24 21:47:08 | 72.28 | 94% |
| 1095 | 2013-10-24 17:33:34 | 84.55 | 96% |