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 |
|---|---|---|---|
| 3584 | 2013-06-13 06:33:16 | 107.40 | 94% |
| 3298 | 2012-03-01 01:01:44 | 102.28 | 97% |
| 3166 | 2011-12-24 21:39:48 | 100.85 | 98% |
| 2534 | 2010-10-23 17:38:38 | 104.96 | |
| 1882 | 2010-06-01 21:12:04 | 92.61 | |
| 1607 | 2010-03-30 15:15:34 | 77.90 | |
| 1588 | 2010-03-28 22:20:58 | 70.30 | |
| 1512 | 2010-02-03 03:02:49 | 90.25 | |
| 910 | 2009-10-11 14:20:47 | 87.09 | |
| 742 | 2009-09-13 19:46:20 | 95.89 |