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 |
|---|---|---|---|
| 1858 | 2015-09-19 23:08:34 | 104.22 | 98% |
| 1777 | 2015-09-04 01:49:11 | 105.24 | 99% |
| 1085 | 2014-03-24 14:33:44 | 89.86 | 95% |
| 932 | 2014-03-01 19:00:12 | 98.15 | 95% |
| 837 | 2014-02-24 09:14:28 | 98.23 | 98% |
| 677 | 2013-11-20 16:51:50 | 93.55 | 98% |