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 |
|---|---|---|---|
| 4930 | 2016-01-02 03:15:42 | 127.89 | 98% |
| 3716 | 2015-06-26 14:06:51 | 117.17 | 98% |
| 3431 | 2015-06-18 15:24:01 | 112.81 | 93% |
| 3016 | 2015-06-09 12:29:35 | 108.41 | 97% |
| 2938 | 2015-06-08 12:45:18 | 96.60 | 95% |
| 1275 | 2015-01-06 13:37:34 | 101.04 | 95% |
| 1221 | 2014-12-12 16:19:04 | 99.30 | 94% |
| 1152 | 2014-12-05 16:51:48 | 95.12 | 94% |
| 911 | 2014-11-25 17:01:10 | 97.92 | 98% |
| 291 | 2014-10-31 17:24:50 | 97.95 | 96% |