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 |
|---|---|---|---|
| 19450 | 2016-10-07 22:10:30 | 130.66 | 99% |
| 19439 | 2016-08-22 06:39:38 | 129.88 | 93% |
| 16107 | 2013-12-16 20:40:30 | 136.05 | 96% |
| 15807 | 2013-12-03 21:05:45 | 121.10 | 96% |
| 15571 | 2013-11-28 17:30:41 | 102.83 | 91% |
| 15569 | 2013-11-28 17:10:25 | 116.97 | 94% |
| 15343 | 2013-11-19 13:45:20 | 146.12 | 99% |
| 14477 | 2013-11-01 03:59:53 | 130.97 | 96% |
| 14135 | 2013-10-25 09:18:21 | 132.66 | 98% |
| 13593 | 2013-10-14 10:15:31 | 116.85 | 93% |
| 12272 | 2013-09-08 08:20:57 | 130.48 | 97% |
| 11194 | 2013-08-10 01:29:39 | 134.22 | 97% |
| 10472 | 2013-03-31 15:02:33 | 113.77 | 93% |
| 9041 | 2011-04-14 23:10:35 | 136.93 | |
| 8974 | 2011-03-08 21:02:54 | 129.64 | |
| 6846 | 2010-05-20 07:05:18 | 126.87 | |
| 4674 | 2009-11-26 01:51:35 | 113.78 | |
| 3750 | 2009-11-06 23:59:53 | 107.26 | |
| 3744 | 2009-11-06 23:55:37 | 105.13 | |
| 1469 | 2009-08-21 07:01:20 | 112.59 |