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 |
|---|---|---|---|
| 9035 | 2013-10-26 11:18:07 | 97.66 | 95% |
| 6990 | 2012-01-03 08:23:59 | 95.49 | 93% |
| 4532 | 2011-07-04 08:36:10 | 101.27 | 94% |
| 4240 | 2011-06-19 07:34:35 | 94.19 | 92% |
| 4205 | 2011-06-17 10:19:06 | 107.77 | 98% |
| 3110 | 2011-04-12 06:12:44 | 102.62 | |
| 1215 | 2010-06-20 11:30:49 | 89.52 |