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 |
|---|---|---|---|
| 16384 | 2017-08-24 00:33:35 | 90.64 | 99% |
| 14698 | 2017-03-19 19:01:27 | 96.09 | 98% |
| 14690 | 2017-03-19 18:54:40 | 86.66 | 94% |
| 13945 | 2017-02-02 02:14:43 | 91.28 | 97% |
| 12986 | 2016-11-24 19:24:11 | 97.51 | 98% |
| 11278 | 2016-06-13 03:07:38 | 81.41 | 96% |
| 6487 | 2014-12-24 21:19:01 | 79.29 | 95% |
| 6018 | 2014-10-04 20:25:27 | 78.51 | 93% |
| 4583 | 2014-08-02 15:48:52 | 77.41 | 96% |
| 3660 | 2014-07-12 04:15:12 | 83.60 | 97% |
| 3607 | 2014-07-11 04:36:12 | 69.90 | 93% |
| 3267 | 2014-06-25 23:59:29 | 75.11 | 94% |
| 3157 | 2014-06-23 03:50:25 | 77.71 | 95% |
| 2676 | 2014-06-18 03:09:17 | 85.08 | 99% |
| 2275 | 2014-06-08 03:40:50 | 77.38 | 97% |
| 1734 | 2014-05-31 22:01:03 | 70.60 | 93% |
| 492 | 2014-05-05 02:39:30 | 67.49 | 93% |