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 |
|---|---|---|---|
| 27550 | 2017-07-16 06:28:26 | 145.81 | 99% |
| 24683 | 2016-10-15 06:49:51 | 109.63 | 95% |
| 23330 | 2014-01-05 13:50:24 | 112.73 | 94% |
| 22920 | 2013-07-03 16:30:50 | 105.64 | 92% |
| 21189 | 2011-09-10 18:43:13 | 120.48 | 94% |
| 20919 | 2011-08-30 03:14:42 | 108.19 | 91% |
| 16629 | 2010-11-29 12:36:41 | 107.68 | |
| 16297 | 2010-11-19 15:07:40 | 106.49 | |
| 16283 | 2010-11-19 14:57:30 | 102.35 | |
| 15891 | 2010-11-02 11:30:54 | 108.47 |