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 |
|---|---|---|---|
| 5614 | 2014-07-17 18:01:32 | 90.12 | 95% |
| 4946 | 2014-07-09 18:34:10 | 78.06 | 91% |
| 4771 | 2014-07-03 22:12:32 | 80.98 | 92% |
| 3217 | 2014-06-23 20:28:43 | 92.96 | 97% |
| 2935 | 2014-06-19 21:12:19 | 89.36 | 96% |
| 801 | 2014-06-09 19:40:30 | 81.20 | 95% |
| 675 | 2014-06-09 17:05:20 | 70.08 | 92% |