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 |
|---|---|---|---|
| 7476 | 2012-12-01 09:16:12 | 83.15 | 95% |
| 5951 | 2012-07-09 09:10:20 | 79.20 | 92% |
| 5196 | 2012-06-13 08:15:24 | 73.47 | 92% |
| 4559 | 2012-05-07 07:28:59 | 70.87 | 92% |
| 3816 | 2012-03-06 18:34:01 | 64.38 | 88% |
| 3157 | 2012-01-27 14:09:56 | 70.96 | 94% |