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 |
|---|---|---|---|
| 3279 | 2016-11-18 03:47:45 | 103.57 | 97% |
| 2467 | 2016-04-08 16:58:05 | 111.59 | 98% |
| 1737 | 2015-03-07 05:51:24 | 99.91 | 96% |
| 1367 | 2014-07-14 03:32:28 | 100.08 | 97% |
| 1128 | 2014-06-21 03:11:19 | 97.22 | 93% |
| 949 | 2014-05-27 06:22:37 | 91.30 | 93% |
| 739 | 2014-03-01 08:38:28 | 93.61 | 94% |