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 |
|---|---|---|---|
| 4852 | 2016-09-03 19:24:58 | 78.77 | 93% |
| 4783 | 2016-09-02 21:47:45 | 84.02 | 96% |
| 4238 | 2016-08-27 23:32:34 | 82.61 | 96% |
| 2685 | 2016-08-15 18:52:11 | 83.94 | 96% |
| 1855 | 2016-07-28 23:05:14 | 73.46 | 95% |
| 1260 | 2014-08-30 19:16:45 | 72.58 | 95% |
| 947 | 2014-08-09 07:13:48 | 66.26 | 91% |