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 |
|---|---|---|---|
| 10444 | 2015-10-22 22:37:47 | 101.71 | 95% |
| 10146 | 2015-10-05 13:44:32 | 102.49 | 96% |
| 8795 | 2015-08-07 13:58:08 | 105.39 | 97% |
| 8773 | 2015-08-06 17:42:06 | 92.42 | 93% |
| 8198 | 2015-05-25 23:15:04 | 107.62 | 97% |
| 7517 | 2015-03-16 23:31:50 | 84.92 | 91% |
| 7337 | 2015-03-11 01:27:56 | 103.54 | 96% |
| 6874 | 2015-02-27 01:57:34 | 102.31 | 95% |
| 6620 | 2015-02-22 19:34:25 | 102.57 | 96% |
| 6465 | 2015-02-19 21:03:32 | 106.03 | 96% |
| 6270 | 2015-02-12 22:58:17 | 105.92 | 95% |
| 5831 | 2015-01-31 20:42:48 | 109.49 | 98% |
| 5800 | 2015-01-28 02:09:05 | 108.21 | 97% |
| 5775 | 2015-01-15 17:59:06 | 91.27 | 92% |
| 5207 | 2015-01-02 02:28:11 | 94.06 | 95% |
| 4768 | 2014-12-22 03:09:05 | 98.25 | 96% |
| 3911 | 2014-12-11 23:59:11 | 98.83 | 95% |
| 3513 | 2014-12-02 00:27:56 | 102.21 | 95% |
| 3374 | 2014-11-24 19:19:59 | 102.18 | 97% |
| 2454 | 2014-11-09 21:51:27 | 74.91 | 88% |
| 1100 | 2014-10-28 23:27:35 | 99.28 | 97% |
| 899 | 2014-10-27 18:09:22 | 102.26 | 98% |
| 664 | 2014-10-25 22:03:27 | 108.42 | 98% |
| 648 | 2014-10-25 21:46:36 | 105.83 | 98% |