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 |
|---|---|---|---|
| 5462 | 2017-04-23 11:59:55 | 161.83 | 99% |
| 4950 | 2016-09-11 11:47:09 | 170.87 | 100% |
| 3826 | 2016-08-03 16:13:52 | 151.00 | 99% |
| 2483 | 2012-04-29 07:32:35 | 166.23 | 98% |
| 2401 | 2012-04-27 14:46:54 | 142.04 | 93% |
| 1291 | 2012-01-29 04:43:02 | 146.19 | 96% |
| 43 | 2010-12-06 17:41:38 | 125.10 |