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 |
|---|---|---|---|
| 3439 | 2016-02-26 02:33:24 | 93.61 | 93% |
| 2596 | 2016-02-13 02:56:56 | 105.62 | 92% |
| 2549 | 2016-02-12 15:38:39 | 112.35 | 95% |
| 2496 | 2016-02-12 02:15:51 | 118.76 | 96% |
| 2168 | 2016-02-05 16:09:10 | 119.23 | 95% |
| 833 | 2016-01-12 01:08:10 | 115.07 | 97% |
| 593 | 2016-01-02 05:50:44 | 115.04 | 95% |
| 347 | 2015-12-19 23:19:02 | 117.50 | 98% |
| 330 | 2015-12-19 21:48:32 | 108.84 | 95% |
| 57 | 2015-12-17 04:02:22 | 115.35 | 98% |