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 |
|---|---|---|---|
| 11182 | 2016-04-17 18:42:19 | 87.63 | 98% |
| 8960 | 2013-07-06 13:36:59 | 85.59 | 97% |
| 8417 | 2013-06-25 15:43:13 | 83.52 | 97% |
| 8225 | 2013-06-22 17:57:49 | 80.30 | 95% |
| 8039 | 2013-06-20 19:35:04 | 89.30 | 98% |
| 7288 | 2013-06-11 15:29:22 | 87.59 | 97% |
| 7136 | 2013-06-07 22:36:50 | 95.09 | 98% |
| 6981 | 2013-06-06 01:25:01 | 93.43 | 98% |
| 6348 | 2013-05-28 21:17:59 | 102.20 | 100% |
| 6293 | 2013-05-28 15:17:45 | 88.29 | 97% |
| 6033 | 2013-05-25 23:25:04 | 100.10 | 98% |
| 4191 | 2013-05-04 01:05:28 | 94.12 | 98% |
| 4034 | 2013-05-02 03:25:56 | 86.92 | 98% |
| 2761 | 2013-04-25 01:52:02 | 88.06 | 98% |
| 2149 | 2013-04-20 15:45:57 | 91.41 | 100% |
| 1902 | 2013-04-18 18:10:28 | 79.37 | 97% |
| 1104 | 2013-04-07 14:57:43 | 98.56 | 99% |
| 784 | 2013-04-04 02:35:34 | 94.32 | 100% |
| 593 | 2013-04-02 02:38:40 | 80.23 | 96% |
| 591 | 2013-04-02 02:35:36 | 80.70 | 96% |
| 164 | 2013-03-15 14:53:51 | 87.14 | 99% |
| 92 | 2013-02-26 15:52:21 | 86.59 | 98% |