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 |
|---|---|---|---|
| 1242 | 2011-12-03 20:10:15 | 86.99 | 94% |
| 1152 | 2011-12-03 06:16:47 | 84.22 | 97% |
| 746 | 2011-11-29 04:11:10 | 78.97 | 93% |
| 595 | 2011-11-27 22:08:23 | 84.50 | 94% |
| 451 | 2011-11-25 22:21:46 | 86.23 | 98% |
| 221 | 2011-11-23 09:12:11 | 82.72 | 96% |
| 24 | 2011-11-16 04:30:23 | 76.44 | 96% |