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 |
|---|---|---|---|
| 18153 | 2020-12-15 21:58:27 | 84.70 | 99% |
| 15891 | 2017-05-30 13:47:38 | 84.16 | 97% |
| 12992 | 2013-03-18 02:44:26 | 79.97 | 97% |
| 11918 | 2012-10-09 19:22:55 | 85.22 | 98% |
| 10953 | 2012-04-10 15:21:37 | 92.96 | 97% |
| 10650 | 2012-01-27 14:09:37 | 95.37 | 98% |
| 9936 | 2011-11-01 03:48:13 | 78.64 | 96% |
| 8236 | 2011-06-19 22:58:21 | 77.36 | 97% |
| 6998 | 2011-04-28 17:13:21 | 77.36 | |
| 6997 | 2011-04-28 13:58:52 | 97.98 | |
| 6992 | 2011-04-27 23:26:51 | 81.53 | |
| 6670 | 2011-04-10 22:24:36 | 87.61 | |
| 6498 | 2011-04-03 15:13:15 | 89.62 | |
| 6405 | 2011-03-30 15:58:11 | 85.67 | |
| 2888 | 2009-10-24 22:36:11 | 75.71 |