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 |
|---|---|---|---|
| 25009 | 2018-02-26 20:38:07 | 125.17 | 99% |
| 21514 | 2017-07-25 17:40:52 | 100.61 | 97% |
| 18491 | 2017-05-19 20:56:09 | 110.50 | 94% |
| 16027 | 2017-03-12 07:31:48 | 105.01 | 94% |
| 14647 | 2017-02-27 02:29:12 | 89.97 | 93% |
| 12719 | 2017-02-11 08:26:54 | 106.06 | 96% |
| 12445 | 2017-02-10 12:53:42 | 100.28 | 96% |
| 11934 | 2017-02-04 06:41:13 | 88.78 | 94% |
| 9493 | 2017-01-15 23:32:39 | 93.04 | 95% |
| 8830 | 2017-01-09 10:58:04 | 98.76 | 96% |
| 8382 | 2017-01-06 08:25:31 | 92.15 | 93% |
| 6539 | 2016-12-27 03:12:20 | 97.91 | 96% |
| 5664 | 2016-12-23 04:05:35 | 81.03 | 92% |
| 5422 | 2016-12-22 00:14:28 | 94.80 | 98% |
| 3773 | 2016-12-10 07:16:55 | 90.51 | 95% |
| 2197 | 2016-11-09 10:57:19 | 81.42 | 96% |
| 1608 | 2016-11-05 05:53:44 | 66.03 | 89% |