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 |
|---|---|---|---|
| 8949 | 2016-03-01 14:00:14 | 109.63 | 92% |
| 8609 | 2016-02-15 05:39:14 | 126.86 | 97% |
| 8142 | 2016-01-26 15:18:01 | 118.81 | 97% |
| 7885 | 2016-01-22 20:52:36 | 110.98 | 91% |
| 5467 | 2015-10-12 21:51:57 | 120.69 | 95% |
| 3720 | 2014-12-02 17:26:07 | 117.03 | 96% |
| 3001 | 2013-06-19 19:20:39 | 112.05 | 93% |
| 2721 | 2013-04-03 19:19:08 | 103.83 | 94% |
| 814 | 2012-04-18 15:55:09 | 96.10 | 91% |