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 |
|---|---|---|---|
| 33653 | 2016-12-04 06:51:36 | 98.21 | 99% |
| 30671 | 2012-02-01 13:58:01 | 85.49 | 93% |
| 30212 | 2011-12-21 04:19:24 | 80.63 | 91% |
| 29446 | 2011-11-29 08:01:01 | 99.01 | 94% |
| 26096 | 2011-07-31 13:11:44 | 91.40 | 95% |
| 22649 | 2010-12-29 13:06:54 | 75.80 | |
| 21506 | 2010-12-16 09:42:05 | 89.70 | |
| 21196 | 2010-12-11 14:33:56 | 87.09 | |
| 17427 | 2010-11-01 09:59:11 | 76.53 | |
| 16354 | 2010-10-23 08:15:21 | 79.73 | |
| 1962 | 2009-11-13 01:20:44 | 66.44 |