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 |
|---|---|---|---|
| 3906 | 2017-03-13 08:33:04 | 97.46 | 97% |
| 2698 | 2015-03-07 15:04:58 | 98.53 | 99% |
| 2534 | 2015-03-01 16:55:51 | 105.47 | 98% |
| 2101 | 2015-02-08 21:56:37 | 105.05 | 98% |
| 1816 | 2015-01-05 17:04:09 | 94.62 | 96% |
| 1215 | 2014-11-05 14:51:19 | 91.13 | 94% |
| 1062 | 2014-11-02 05:52:47 | 96.33 | 96% |
| 697 | 2014-10-23 19:28:25 | 87.38 | 95% |
| 206 | 2014-09-16 23:01:26 | 89.73 | 95% |
| 43 | 2014-09-11 22:07:26 | 91.52 | 97% |