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 |
|---|---|---|---|
| 26019 | 2015-06-22 21:08:31 | 87.30 | 96% |
| 25024 | 2015-01-16 21:17:18 | 94.50 | 97% |
| 24089 | 2014-10-19 00:18:45 | 84.66 | 96% |
| 23604 | 2014-08-20 22:10:39 | 76.34 | 96% |
| 23183 | 2014-07-05 21:05:44 | 86.54 | 98% |
| 22805 | 2014-06-09 07:03:13 | 69.04 | 93% |
| 22728 | 2014-06-05 08:56:28 | 73.18 | 94% |
| 22007 | 2014-04-27 23:14:22 | 79.99 | 92% |
| 21352 | 2014-03-23 17:37:21 | 80.56 | 95% |
| 20278 | 2014-01-27 01:26:03 | 78.18 | 93% |
| 18373 | 2013-10-29 21:27:14 | 87.95 | 97% |
| 16184 | 2013-08-30 08:01:39 | 73.24 | 95% |
| 15541 | 2013-08-18 05:50:28 | 75.32 | 94% |
| 15171 | 2013-08-14 17:15:47 | 81.62 | 95% |
| 14818 | 2013-08-09 17:33:26 | 78.80 | 94% |
| 14694 | 2013-08-06 15:32:05 | 75.66 | 93% |
| 14343 | 2013-08-02 18:20:03 | 72.60 | 95% |
| 14263 | 2013-08-01 21:15:05 | 83.13 | 95% |
| 14132 | 2013-07-30 01:07:48 | 62.67 | 89% |
| 12401 | 2013-07-10 07:46:12 | 78.56 | 95% |
| 12381 | 2013-07-10 06:06:42 | 84.52 | 97% |
| 11744 | 2013-06-22 02:40:54 | 71.22 | 94% |
| 11061 | 2013-06-16 17:43:41 | 85.98 | 97% |
| 10677 | 2013-06-10 04:34:29 | 81.61 | 96% |
| 10655 | 2013-06-10 03:03:06 | 91.50 | 98% |
| 9031 | 2013-05-06 03:04:09 | 77.15 | 98% |
| 7590 | 2013-03-23 02:30:58 | 58.68 | 91% |
| 6819 | 2013-03-02 21:03:04 | 65.89 | 92% |
| 6068 | 2013-02-05 02:07:46 | 64.11 | 94% |
| 4333 | 2012-12-31 21:44:38 | 70.02 | 96% |