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 |
|---|---|---|---|
| 14046 | 2011-11-12 08:20:33 | 107.22 | 96% |
| 13988 | 2011-10-19 05:44:19 | 100.07 | 91% |
| 12706 | 2011-05-21 18:47:01 | 112.60 | 96% |
| 12077 | 2011-05-02 18:22:27 | 101.92 | |
| 11591 | 2011-04-02 23:48:20 | 108.18 | |
| 11184 | 2011-03-20 00:13:06 | 101.97 | |
| 10110 | 2011-02-13 00:02:18 | 123.63 | |
| 9916 | 2011-01-30 02:09:44 | 110.44 | |
| 9356 | 2011-01-08 05:00:39 | 122.17 | |
| 9264 | 2010-12-22 03:49:29 | 117.01 | |
| 9114 | 2010-12-18 07:31:12 | 119.23 | |
| 8104 | 2010-11-06 02:06:53 | 124.46 | |
| 7740 | 2010-10-23 01:09:04 | 117.88 | |
| 6919 | 2010-09-02 01:34:23 | 135.35 | |
| 6806 | 2010-08-24 23:41:53 | 117.83 | |
| 6431 | 2010-08-07 22:32:03 | 119.32 | |
| 5568 | 2010-07-08 22:23:00 | 124.05 | |
| 5391 | 2010-07-04 01:56:42 | 123.47 | |
| 5292 | 2010-06-22 00:33:54 | 125.39 | |
| 5083 | 2010-06-07 16:29:02 | 119.55 | |
| 5055 | 2010-06-07 03:17:25 | 121.45 | |
| 4733 | 2010-06-01 23:06:56 | 127.15 | |
| 3858 | 2010-05-03 16:27:34 | 122.80 | |
| 3245 | 2010-04-12 01:48:06 | 112.68 | |
| 3114 | 2010-04-08 19:04:07 | 114.40 | |
| 3021 | 2010-04-06 22:29:19 | 119.85 | |
| 2705 | 2010-03-23 00:22:26 | 118.79 | |
| 2426 | 2010-03-20 04:25:31 | 120.38 | |
| 1995 | 2010-03-04 21:28:38 | 111.42 | |
| 1632 | 2010-02-25 03:11:48 | 112.11 | |
| 1467 | 2010-02-18 23:21:35 | 116.76 | |
| 956 | 2010-01-31 23:05:29 | 123.96 | |
| 925 | 2010-01-31 21:23:46 | 116.03 | |
| 586 | 2010-01-24 18:30:35 | 116.53 | |
| 495 | 2010-01-19 03:51:02 | 111.18 | |
| 245 | 2010-01-14 03:59:53 | 115.05 | |
| 102 | 2010-01-10 04:47:07 | 111.22 |