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 |
|---|---|---|---|
| 2833 | 2015-05-13 08:52:37 | 93.65 | 93% |
| 2633 | 2014-04-18 16:36:47 | 92.66 | 91% |
| 2549 | 2014-02-07 18:20:01 | 95.35 | 91% |
| 2325 | 2013-12-23 06:10:48 | 96.10 | 90% |
| 2098 | 2013-11-19 18:07:48 | 87.29 | 91% |
| 1936 | 2013-11-08 21:59:16 | 100.20 | 93% |
| 1849 | 2013-11-02 17:56:48 | 93.24 | 91% |
| 551 | 2012-04-17 17:28:34 | 85.55 | 94% |