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 |
|---|---|---|---|
| 6020 | 2012-04-05 06:41:07 | 86.13 | 92% |
| 5719 | 2012-03-29 18:50:50 | 89.91 | 93% |
| 5716 | 2012-03-29 18:44:11 | 91.86 | 93% |
| 5192 | 2012-03-18 10:57:47 | 78.41 | 89% |
| 5124 | 2012-03-14 20:56:27 | 86.87 | 93% |
| 4691 | 2012-02-25 11:10:04 | 85.80 | 92% |
| 3705 | 2011-12-31 17:53:57 | 86.24 | 93% |
| 3458 | 2011-12-27 08:19:37 | 76.80 | 93% |
| 1951 | 2011-11-09 11:23:13 | 91.29 | 94% |