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 |
|---|---|---|---|
| 15079 | 2016-09-05 10:02:57 | 77.54 | 92% |
| 14192 | 2016-07-05 10:02:13 | 76.31 | 90% |
| 13607 | 2016-06-08 07:12:38 | 88.10 | 97% |
| 13150 | 2016-05-05 13:06:17 | 82.43 | 96% |
| 12370 | 2016-04-08 03:33:25 | 83.21 | 96% |
| 11978 | 2016-03-09 09:34:59 | 76.35 | 94% |
| 11688 | 2016-03-03 07:45:14 | 77.16 | 92% |
| 11085 | 2016-02-06 19:05:17 | 82.69 | 96% |
| 10102 | 2016-01-14 11:56:14 | 68.52 | 90% |
| 8785 | 2015-11-04 07:55:54 | 64.17 | 93% |
| 7405 | 2015-10-11 19:18:20 | 62.20 | 91% |