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 |
|---|---|---|---|
| 4550 | 2012-06-12 21:08:18 | 91.19 | 89% |
| 4465 | 2012-06-08 04:06:20 | 75.03 | 85% |
| 4384 | 2012-06-03 12:34:55 | 85.89 | 88% |
| 3774 | 2012-05-10 09:27:01 | 92.87 | 91% |
| 2408 | 2012-03-24 07:43:03 | 90.17 | 92% |
| 1575 | 2012-02-08 00:47:02 | 90.33 | 91% |
| 1282 | 2012-01-19 05:29:33 | 95.18 | 93% |
| 1208 | 2012-01-17 04:58:22 | 88.25 | 94% |
| 1027 | 2012-01-11 09:40:38 | 81.43 | 92% |
| 985 | 2012-01-10 09:49:15 | 81.32 | 90% |
| 725 | 2011-12-14 11:33:06 | 90.93 | 93% |