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 |
|---|---|---|---|
| 9603 | 2013-01-12 03:31:20 | 122.48 | 98% |
| 9143 | 2012-11-17 21:19:09 | 112.91 | 97% |
| 8790 | 2012-11-05 07:43:03 | 105.98 | 95% |
| 8782 | 2012-11-05 06:15:02 | 114.52 | 96% |
| 6815 | 2012-03-10 06:01:10 | 109.37 | 96% |
| 6434 | 2012-02-24 20:45:55 | 109.77 | 95% |
| 6244 | 2011-11-09 01:56:14 | 102.51 | 94% |
| 4172 | 2011-06-13 20:32:34 | 104.26 | 93% |
| 2745 | 2011-05-14 02:31:21 | 99.67 | 95% |
| 1376 | 2011-03-20 01:46:08 | 99.25 | |
| 1033 | 2011-03-15 23:53:55 | 98.81 | |
| 998 | 2011-03-15 20:59:45 | 96.02 | |
| 716 | 2011-03-11 21:19:09 | 100.85 | |
| 284 | 2011-03-01 20:36:15 | 109.54 | |
| 214 | 2011-03-01 01:16:56 | 82.87 |