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 |
|---|---|---|---|
| 3398 | 2011-01-04 07:59:13 | 82.08 | |
| 3302 | 2010-08-10 14:43:42 | 89.60 | |
| 3040 | 2010-07-12 07:06:21 | 79.97 | |
| 2932 | 2010-05-30 10:38:14 | 89.01 | |
| 2800 | 2010-05-01 17:42:30 | 85.84 | |
| 2721 | 2010-04-18 14:39:26 | 83.78 | |
| 2659 | 2010-04-17 15:30:58 | 75.14 | |
| 1684 | 2010-02-27 18:07:40 | 80.54 | |
| 1424 | 2010-02-21 09:09:19 | 83.95 | |
| 1153 | 2010-02-14 08:20:39 | 96.78 |