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 |
|---|---|---|---|
| 59836 | 2017-10-11 20:36:03 | 100.72 | 98% |
| 53362 | 2017-07-16 23:39:35 | 107.29 | 98% |
| 48199 | 2017-05-05 14:06:13 | 105.77 | 95% |
| 31014 | 2016-09-17 13:20:36 | 95.69 | 96% |
| 29445 | 2016-08-13 14:23:36 | 102.98 | 98% |
| 27020 | 2016-07-20 13:01:38 | 114.32 | 98% |
| 16149 | 2015-06-10 12:15:35 | 107.74 | 97% |
| 15172 | 2015-05-28 15:33:25 | 101.45 | 96% |
| 14255 | 2015-05-14 18:33:33 | 101.24 | 96% |
| 12918 | 2015-04-29 11:15:13 | 99.43 | 95% |
| 12494 | 2015-04-24 14:28:33 | 95.75 | 94% |
| 9832 | 2014-12-20 23:05:33 | 88.71 | 97% |
| 8913 | 2014-12-08 04:59:01 | 90.79 | 96% |
| 7523 | 2014-05-02 17:45:19 | 98.63 | 97% |
| 7201 | 2014-04-12 16:54:39 | 99.00 | 97% |
| 6857 | 2014-03-30 16:21:09 | 92.50 | 96% |
| 6752 | 2014-03-28 17:18:01 | 92.21 | 96% |
| 6352 | 2014-03-17 19:50:09 | 87.02 | 94% |
| 4172 | 2014-01-28 15:26:02 | 89.26 | 96% |
| 3985 | 2014-01-22 18:53:13 | 84.92 | 96% |
| 3820 | 2014-01-16 16:28:02 | 94.22 | 97% |
| 3658 | 2014-01-13 19:33:59 | 90.46 | 98% |
| 66 | 2013-07-18 03:15:42 | 68.61 | 95% |