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 |
|---|---|---|---|
| 15290 | 2017-06-04 02:02:35 | 157.98 | 99% |
| 13679 | 2017-04-01 00:01:04 | 182.32 | 98% |
| 12052 | 2016-07-21 00:42:07 | 167.66 | 98% |
| 10911 | 2016-05-14 22:39:15 | 164.95 | 96% |
| 9550 | 2012-09-21 18:29:26 | 179.91 | 97% |
| 9533 | 2012-09-21 18:16:33 | 184.17 | 96% |
| 9179 | 2012-09-14 17:47:37 | 172.86 | 96% |
| 8993 | 2012-09-10 19:03:08 | 174.63 | 97% |
| 8594 | 2012-09-02 21:06:06 | 191.64 | 100% |
| 8558 | 2012-09-02 20:04:39 | 181.89 | 94% |
| 8508 | 2012-09-01 15:57:12 | 186.40 | 100% |
| 8168 | 2012-08-25 18:18:38 | 184.66 | 96% |
| 8045 | 2012-08-22 16:30:50 | 172.13 | 96% |
| 7986 | 2012-08-21 19:13:28 | 169.93 | 93% |
| 7984 | 2012-08-21 19:12:02 | 169.61 | 96% |
| 7292 | 2012-08-11 00:12:23 | 173.52 | 96% |
| 7232 | 2012-08-09 17:12:54 | 182.46 | 94% |
| 6933 | 2012-08-04 02:05:59 | 179.02 | 92% |
| 6167 | 2012-07-19 18:15:29 | 189.07 | 97% |
| 6163 | 2012-07-19 18:12:37 | 175.84 | 96% |
| 5704 | 2011-11-22 03:55:09 | 176.50 | 99% |
| 5432 | 2011-08-30 03:43:13 | 169.36 | 94% |
| 5410 | 2011-08-30 03:14:23 | 178.79 | 94% |
| 5115 | 2011-06-14 03:39:07 | 182.49 | 99% |
| 4888 | 2010-12-27 05:17:42 | 167.58 | |
| 4673 | 2010-12-26 17:22:11 | 160.33 | |
| 3428 | 2010-08-28 04:00:21 | 163.54 | |
| 3321 | 2010-08-28 01:28:01 | 187.48 | |
| 2299 | 2010-07-08 02:01:08 | 147.91 | |
| 1679 | 2010-06-17 16:22:52 | 169.98 | |
| 1350 | 2010-05-29 01:52:09 | 160.76 | |
| 677 | 2010-02-17 17:44:08 | 178.66 | |
| 127 | 2009-12-27 17:07:10 | 172.44 |