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 |
|---|---|---|---|
| 5127 | 2017-07-29 15:09:32 | 97.88 | 98% |
| 4896 | 2017-07-19 16:27:59 | 97.20 | 97% |
| 4378 | 2017-05-13 14:33:58 | 95.04 | 96% |
| 3497 | 2016-11-23 21:12:59 | 105.24 | 96% |
| 3407 | 2016-11-22 01:30:41 | 93.73 | 93% |
| 2967 | 2016-11-13 23:10:22 | 97.08 | 93% |
| 2912 | 2016-11-13 02:33:32 | 88.16 | 91% |
| 1715 | 2016-10-28 15:20:56 | 85.46 | 92% |
| 1117 | 2016-10-12 01:46:25 | 98.30 | 96% |
| 719 | 2016-09-07 15:18:09 | 88.63 | 89% |