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 |
|---|---|---|---|
| 3789 | 2014-05-25 05:33:52 | 100.86 | 96% |
| 3189 | 2014-03-15 09:01:29 | 78.64 | 89% |
| 2838 | 2014-03-06 00:17:49 | 98.81 | 96% |
| 2663 | 2014-02-28 19:50:42 | 83.64 | 90% |
| 2453 | 2013-02-06 02:51:30 | 90.68 | 94% |
| 2245 | 2013-02-02 03:11:37 | 88.80 | 94% |
| 1705 | 2012-06-24 23:33:25 | 78.77 | 93% |
| 1373 | 2012-06-20 00:16:49 | 75.33 | 90% |
| 715 | 2012-06-14 23:29:41 | 89.37 | 95% |
| 499 | 2012-06-13 00:04:06 | 92.93 | 96% |
| 14 | 2012-06-08 00:01:59 | 86.88 | 98% |