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 |
|---|---|---|---|
| 5399 | 2013-10-06 21:50:53 | 74.71 | 92% |
| 4833 | 2013-08-09 16:18:09 | 80.72 | 95% |
| 3736 | 2013-03-30 11:24:42 | 78.50 | 96% |
| 3263 | 2013-03-07 01:11:14 | 78.84 | 96% |
| 2401 | 2013-02-03 02:11:42 | 66.88 | 94% |
| 1416 | 2013-01-16 22:09:15 | 74.47 | 96% |