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 |
|---|---|---|---|
| 4364 | 2011-10-08 04:53:39 | 75.99 | 95% |
| 4130 | 2011-10-05 07:59:24 | 83.07 | 96% |
| 3428 | 2011-07-16 09:29:35 | 73.99 | 98% |
| 3139 | 2011-07-10 06:42:01 | 81.34 | 98% |
| 2609 | 2011-06-19 12:58:40 | 75.56 | 97% |
| 2443 | 2011-06-13 13:45:30 | 80.90 | 97% |
| 2163 | 2011-06-04 14:20:53 | 82.79 | 98% |
| 2042 | 2011-06-01 17:00:54 | 81.78 | 97% |
| 191 | 2011-02-24 07:04:51 | 70.01 |