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 |
|---|---|---|---|
| 5285 | 2017-02-14 00:23:07 | 101.26 | 96% |
| 5245 | 2017-02-13 21:14:37 | 96.28 | 95% |
| 4385 | 2013-08-26 23:24:52 | 93.70 | 93% |
| 3668 | 2013-03-07 22:44:30 | 94.82 | 96% |
| 3249 | 2013-02-20 23:21:45 | 82.74 | 89% |
| 2193 | 2013-01-03 23:08:40 | 91.47 | 91% |
| 2078 | 2012-12-27 00:07:23 | 102.70 | 97% |
| 1854 | 2012-12-18 16:53:17 | 98.06 | 95% |
| 799 | 2012-11-05 23:32:51 | 86.85 | 92% |
| 745 | 2012-10-30 20:40:37 | 93.49 | 93% |
| 688 | 2012-10-26 23:03:23 | 89.19 | 94% |
| 589 | 2012-10-23 17:54:36 | 75.23 | 84% |