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 |
|---|---|---|---|
| 3080 | 2017-12-07 15:06:09 | 97.54 | 98% |
| 1434 | 2015-01-27 17:05:08 | 106.17 | 99% |
| 802 | 2013-12-16 15:53:48 | 105.31 | 96% |
| 697 | 2013-12-10 03:13:20 | 101.76 | 95% |
| 361 | 2013-11-15 17:05:19 | 103.94 | 94% |
| 255 | 2013-11-13 21:47:35 | 107.76 | 96% |