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 |
|---|---|---|---|
| 9605 | 2016-11-26 00:07:45 | 122.31 | 98% |
| 9350 | 2016-08-31 18:13:52 | 117.45 | 98% |
| 7371 | 2016-06-26 05:28:47 | 110.16 | 94% |
| 7123 | 2016-06-18 09:43:42 | 113.78 | 95% |
| 6768 | 2016-04-09 19:52:03 | 108.43 | 97% |
| 6523 | 2016-01-20 20:47:16 | 123.32 | 99% |
| 6311 | 2015-12-20 12:05:12 | 106.65 | 96% |
| 6195 | 2015-12-06 00:53:21 | 93.18 | 92% |
| 5999 | 2015-10-25 00:47:00 | 114.43 | 97% |
| 3087 | 2015-09-06 04:57:39 | 98.02 | 95% |
| 2583 | 2015-09-02 08:59:47 | 95.52 | 91% |
| 2234 | 2015-08-31 04:56:29 | 98.96 | 91% |