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 |
|---|---|---|---|
| 4250 | 2016-05-13 07:01:53 | 95.93 | 93% |
| 3371 | 2014-07-16 13:06:07 | 106.71 | 94% |
| 3036 | 2014-06-23 17:19:30 | 119.72 | 98% |
| 1921 | 2014-05-28 11:49:10 | 123.09 | 98% |
| 336 | 2014-01-27 18:42:38 | 100.45 | 94% |
| 156 | 2014-01-14 18:04:36 | 106.59 | 96% |