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 |
|---|---|---|---|
| 14688 | 2017-01-16 22:04:25 | 83.02 | 92% |
| 13136 | 2013-11-22 05:21:54 | 96.58 | 99% |
| 12010 | 2013-07-15 08:47:44 | 78.78 | 93% |
| 11908 | 2013-06-25 09:00:18 | 84.51 | 91% |
| 9314 | 2012-10-23 07:53:34 | 90.19 | 95% |
| 8514 | 2012-09-17 06:23:22 | 78.00 | 89% |
| 8277 | 2012-09-09 04:59:09 | 89.99 | 98% |
| 6585 | 2012-06-02 06:37:19 | 75.10 | 91% |
| 5807 | 2012-04-29 10:23:44 | 88.06 | 98% |
| 4411 | 2012-03-04 12:02:25 | 86.04 | 97% |
| 3838 | 2012-02-21 04:54:49 | 72.86 | 95% |
| 3161 | 2012-01-30 09:09:16 | 71.49 | 91% |
| 2869 | 2012-01-25 08:37:52 | 70.25 | 94% |
| 1376 | 2011-12-26 09:36:17 | 74.99 | 96% |