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 |
|---|---|---|---|
| 4586 | 2016-05-23 11:43:25 | 86.72 | 91% |
| 2434 | 2015-02-12 00:52:25 | 79.27 | 90% |
| 2325 | 2015-01-03 01:34:53 | 83.61 | 91% |
| 893 | 2014-01-02 18:26:05 | 76.72 | 91% |
| 800 | 2013-12-31 12:54:50 | 71.94 | 89% |
| 542 | 2013-12-08 23:24:09 | 64.43 | 89% |