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 |
|---|---|---|---|
| 16464 | 2013-07-27 15:39:31 | 117.16 | 98% |
| 15798 | 2013-02-17 11:44:42 | 112.61 | 95% |
| 15700 | 2013-02-16 15:28:45 | 116.08 | 95% |
| 13892 | 2012-01-20 09:01:00 | 96.60 | 92% |
| 12312 | 2011-01-12 19:28:01 | 110.93 | |
| 11839 | 2011-01-06 14:37:41 | 118.83 | |
| 10977 | 2010-12-01 07:46:21 | 109.00 | |
| 10272 | 2010-09-27 18:13:33 | 115.01 | |
| 8782 | 2010-08-01 17:58:09 | 116.47 | |
| 7219 | 2010-05-01 21:06:05 | 114.93 | |
| 6862 | 2010-04-11 11:39:18 | 127.80 | |
| 5652 | 2010-01-15 21:11:09 | 108.39 | |
| 5608 | 2010-01-11 20:12:48 | 120.15 | |
| 5224 | 2009-12-06 19:16:31 | 113.72 | |
| 5196 | 2009-12-06 12:28:07 | 107.51 |