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 |
|---|---|---|---|
| 5032 | 2017-05-06 00:25:05 | 106.98 | 98% |
| 3751 | 2014-06-27 01:51:30 | 104.59 | 96% |
| 3151 | 2014-05-18 03:30:56 | 114.47 | 98% |
| 2901 | 2014-05-04 05:28:44 | 105.34 | 96% |
| 2833 | 2014-05-02 06:25:36 | 104.65 | 96% |
| 2648 | 2014-04-22 07:29:55 | 98.00 | 95% |
| 1175 | 2014-03-08 06:18:34 | 99.51 | 98% |
| 1061 | 2014-03-07 00:29:31 | 89.61 | 94% |