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 |
|---|---|---|---|
| 17460 | 2012-12-18 12:23:55 | 77.25 | 94% |
| 16996 | 2012-11-28 07:24:35 | 78.93 | 93% |
| 12298 | 2012-10-02 09:45:50 | 67.14 | 90% |
| 12179 | 2012-10-01 12:49:38 | 63.78 | 89% |
| 10498 | 2012-09-10 07:04:09 | 76.46 | 95% |
| 6310 | 2012-07-13 07:04:32 | 58.25 | 92% |