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 |
|---|---|---|---|
| 6278 | 2013-03-04 22:45:48 | 104.72 | 98% |
| 6133 | 2013-02-26 23:41:14 | 90.92 | 91% |
| 5885 | 2013-02-21 21:18:27 | 105.53 | 96% |
| 4616 | 2013-01-01 17:52:42 | 98.92 | 99% |
| 3419 | 2012-12-17 19:21:09 | 78.74 | 96% |
| 2301 | 2012-12-03 17:44:11 | 77.61 | 99% |