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 |
|---|---|---|---|
| 12323 | 2013-04-09 22:06:41 | 103.50 | 94% |
| 10585 | 2011-11-27 10:11:14 | 105.71 | 95% |
| 10445 | 2011-11-22 07:57:02 | 98.77 | 92% |
| 10017 | 2011-11-03 21:55:20 | 106.11 | 95% |
| 9062 | 2011-09-22 06:19:12 | 100.65 | 95% |
| 9011 | 2011-09-21 21:37:34 | 94.79 | 91% |
| 8096 | 2011-09-01 06:52:36 | 100.64 | 94% |
| 7578 | 2011-05-25 20:49:04 | 93.95 | 93% |
| 7027 | 2011-03-26 04:05:15 | 83.82 | |
| 6929 | 2011-03-17 05:05:36 | 101.53 | |
| 6876 | 2011-03-14 17:13:41 | 93.40 | |
| 5847 | 2010-12-14 00:44:22 | 95.38 | |
| 4883 | 2010-10-29 16:48:26 | 95.53 | |
| 4648 | 2010-10-21 19:57:15 | 95.20 | |
| 4616 | 2010-10-21 06:23:07 | 84.13 | |
| 4109 | 2010-10-12 16:30:09 | 94.54 |