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 |
|---|---|---|---|
| 24725 | 2018-02-15 13:46:05 | 113.41 | 98% |
| 20942 | 2018-01-06 18:16:58 | 110.93 | 97% |
| 12839 | 2015-10-08 06:38:06 | 109.38 | 98% |
| 11071 | 2015-07-07 10:10:28 | 87.31 | 89% |
| 9071 | 2014-10-03 19:51:27 | 88.26 | 95% |
| 8561 | 2014-09-24 18:10:15 | 77.63 | 88% |
| 8326 | 2014-09-22 16:08:32 | 90.65 | 96% |
| 7125 | 2014-08-31 01:08:23 | 82.73 | 90% |
| 6587 | 2014-08-20 22:10:31 | 86.14 | 93% |
| 5398 | 2014-08-06 09:53:38 | 86.20 | 94% |
| 5210 | 2014-07-31 10:45:39 | 75.30 | 88% |
| 4896 | 2014-06-18 16:48:44 | 81.39 | 93% |
| 3891 | 2014-04-01 14:16:29 | 85.41 | 94% |
| 3602 | 2014-03-13 19:26:32 | 66.06 | 91% |