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 |
|---|---|---|---|
| 5109 | 2013-01-15 09:17:40 | 86.53 | 97% |
| 5093 | 2013-01-13 12:49:26 | 82.15 | 96% |
| 4188 | 2012-08-27 10:32:17 | 73.35 | 91% |
| 2738 | 2011-09-17 13:36:58 | 70.36 | 94% |
| 1448 | 2011-04-02 03:52:28 | 75.64 | |
| 1250 | 2011-03-18 09:33:23 | 71.35 |