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 |
|---|---|---|---|
| 16943 | 2019-11-11 18:03:08 | 81.37 | 97% |
| 13978 | 2011-12-30 00:13:48 | 98.28 | 98% |
| 13039 | 2010-12-17 22:11:42 | 89.60 | |
| 12612 | 2010-01-25 20:18:25 | 83.49 | |
| 12284 | 2009-12-02 12:55:15 | 86.80 | |
| 11986 | 2009-11-09 00:15:39 | 79.12 | |
| 11773 | 2009-10-26 17:52:17 | 88.99 | |
| 11619 | 2009-10-21 19:38:59 | 86.68 | |
| 10414 | 2009-08-24 15:55:46 | 75.69 | |
| 10368 | 2009-08-23 01:50:20 | 76.93 |