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 |
|---|---|---|---|
| 11502 | 2014-03-05 23:15:51 | 119.96 | 94% |
| 11454 | 2014-03-05 01:58:16 | 121.16 | 95% |
| 10010 | 2014-02-05 01:04:43 | 114.82 | 92% |
| 9215 | 2014-01-16 03:22:35 | 115.68 | 94% |
| 9148 | 2014-01-15 01:43:53 | 134.12 | 98% |
| 8958 | 2014-01-12 09:33:13 | 108.51 | 93% |
| 7932 | 2013-12-29 20:26:10 | 120.10 | 96% |
| 7832 | 2013-12-29 02:11:34 | 120.53 | 97% |
| 7170 | 2013-12-22 05:24:57 | 125.29 | 96% |
| 6877 | 2013-12-20 05:04:42 | 113.15 | 94% |
| 6734 | 2013-12-19 04:54:50 | 121.59 | 98% |
| 6614 | 2013-12-19 01:54:54 | 116.01 | 95% |
| 5552 | 2013-12-10 11:08:01 | 124.90 | 98% |
| 5308 | 2013-12-10 05:41:36 | 122.79 | 98% |
| 3992 | 2013-12-03 05:34:57 | 121.42 | 96% |
| 1366 | 2013-11-09 03:23:34 | 116.56 | 95% |
| 989 | 2013-11-05 07:45:31 | 100.84 | 91% |
| 358 | 2013-10-31 02:00:27 | 113.13 | 92% |
| 251 | 2013-10-29 02:46:37 | 119.13 | 95% |