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 |
|---|---|---|---|
| 10482 | 2017-08-29 01:03:20 | 86.73 | 98% |
| 9575 | 2016-11-07 21:46:29 | 91.31 | 95% |
| 9003 | 2016-11-01 19:36:26 | 94.41 | 96% |
| 8752 | 2016-10-29 19:53:06 | 84.04 | 94% |
| 8400 | 2016-10-24 18:40:00 | 90.71 | 96% |
| 7481 | 2016-10-15 10:21:01 | 87.82 | 96% |
| 5955 | 2016-08-10 16:49:24 | 72.64 | 94% |
| 5390 | 2016-06-22 16:21:08 | 86.32 | 93% |
| 139 | 2015-05-13 20:25:57 | 84.51 | 95% |