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 |
|---|---|---|---|
| 2056 | 2011-12-02 00:26:07 | 123.25 | 97% |
| 1427 | 2011-11-24 02:12:00 | 102.22 | 90% |
| 1386 | 2011-11-23 21:52:48 | 123.39 | 96% |
| 969 | 2011-11-18 01:02:19 | 115.82 | 96% |
| 924 | 2011-11-17 16:20:28 | 112.02 | 94% |
| 920 | 2011-11-17 16:09:21 | 107.68 | 94% |
| 869 | 2011-11-17 01:46:25 | 121.90 | 96% |
| 411 | 2011-11-06 21:09:58 | 116.84 | 96% |
| 241 | 2011-10-30 14:47:36 | 112.37 | 96% |
| 42 | 2011-10-28 03:15:09 | 108.16 | 95% |