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 |
|---|---|---|---|
| 5382 | 2014-11-24 21:40:26 | 89.76 | 97% |
| 5298 | 2014-11-21 21:49:18 | 88.98 | 96% |
| 4984 | 2014-11-12 16:19:27 | 90.93 | 98% |
| 2590 | 2011-10-07 16:22:22 | 88.57 | 96% |
| 2548 | 2011-10-05 04:27:43 | 82.60 | 94% |
| 1772 | 2011-09-14 02:10:52 | 84.90 | 98% |
| 1301 | 2010-11-29 03:53:13 | 79.94 |