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 |
|---|---|---|---|
| 2005 | 2017-12-29 05:21:24 | 127.44 | 99% |
| 1399 | 2013-05-19 04:28:04 | 109.21 | 96% |
| 757 | 2011-04-29 11:44:33 | 102.28 | |
| 643 | 2011-03-06 10:54:01 | 100.11 | |
| 535 | 2011-01-23 05:16:23 | 105.31 | |
| 413 | 2011-01-04 07:59:06 | 91.46 | |
| 41 | 2010-12-07 10:00:45 | 93.10 |