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 |
|---|---|---|---|
| 23120 | 2019-02-28 07:30:24 | 77.98 | 97% |
| 21104 | 2018-12-30 14:49:11 | 86.42 | 97% |
| 12550 | 2015-03-12 12:31:38 | 60.54 | 91% |
| 11772 | 2014-12-11 10:54:00 | 74.89 | 95% |
| 11150 | 2014-09-04 00:14:35 | 78.16 | 92% |
| 10150 | 2014-06-16 14:25:30 | 75.83 | 94% |
| 9221 | 2014-04-05 04:37:39 | 82.47 | 94% |
| 5408 | 2013-10-12 23:50:11 | 61.78 | 87% |
| 1150 | 2013-01-07 00:42:26 | 67.89 | 96% |