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 |
|---|---|---|---|
| 11110 | 2015-10-05 11:40:22 | 98.29 | 97% |
| 10093 | 2015-08-17 12:56:37 | 101.16 | 98% |
| 9288 | 2015-07-08 19:24:49 | 95.66 | 96% |
| 8831 | 2015-06-05 15:24:49 | 94.79 | 95% |
| 8377 | 2014-10-03 15:25:16 | 95.38 | 96% |
| 2882 | 2010-11-16 14:45:39 | 64.89 |