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 |
|---|---|---|---|
| 5112 | 2017-06-13 09:22:46 | 95.94 | 98% |
| 4276 | 2017-04-14 05:32:18 | 84.75 | 93% |
| 2575 | 2014-02-17 08:28:55 | 88.22 | 91% |
| 2231 | 2013-11-23 15:37:16 | 75.16 | 91% |
| 1687 | 2013-09-24 14:55:44 | 88.23 | 91% |
| 134 | 2013-08-12 02:05:50 | 79.90 | 88% |