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 |
|---|---|---|---|
| 4044 | 2013-08-15 19:30:08 | 66.59 | 90% |
| 4033 | 2013-08-13 19:31:12 | 120.46 | 96% |
| 3163 | 2012-07-30 16:48:40 | 118.89 | 97% |
| 2081 | 2012-06-05 01:07:05 | 118.39 | 96% |
| 1733 | 2012-05-30 23:16:17 | 105.02 | 94% |
| 1658 | 2012-05-29 03:46:08 | 113.74 | 96% |
| 1640 | 2012-05-28 09:52:54 | 111.91 | 96% |
| 1083 | 2012-04-28 01:42:30 | 105.16 | 95% |