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 |
|---|---|---|---|
| 3218 | 2016-07-04 22:40:55 | 108.41 | 92% |
| 2865 | 2016-05-10 03:40:41 | 109.90 | 92% |
| 2789 | 2016-05-03 02:07:33 | 108.98 | 94% |
| 2654 | 2016-04-25 21:29:52 | 102.46 | 95% |
| 1846 | 2016-03-08 06:47:29 | 102.19 | 91% |
| 1596 | 2016-02-19 07:23:15 | 91.47 | 90% |
| 196 | 2014-01-28 08:08:37 | 82.53 | 92% |