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 |
|---|---|---|---|
| 3712 | 2014-04-09 18:26:30 | 75.02 | 84% |
| 2816 | 2010-07-20 19:24:39 | 79.76 | |
| 2513 | 2010-07-18 17:17:58 | 84.38 | |
| 2170 | 2010-07-01 15:10:49 | 89.05 | |
| 1909 | 2009-12-09 22:16:42 | 82.41 | |
| 1842 | 2009-12-08 06:59:02 | 78.13 | |
| 1436 | 2009-11-12 01:04:27 | 84.61 | |
| 1113 | 2009-10-25 18:40:35 | 81.30 | |
| 1051 | 2009-10-24 02:46:17 | 75.72 | |
| 685 | 2009-10-15 18:40:28 | 84.34 | |
| 431 | 2009-10-05 20:23:35 | 79.28 | |
| 408 | 2009-10-05 19:24:03 | 69.48 | |
| 405 | 2009-10-05 19:09:37 | 76.35 |