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 |
|---|---|---|---|
| 1163 | 2012-04-29 23:12:47 | 90.46 | 93% |
| 1159 | 2012-04-29 23:09:39 | 95.69 | 95% |
| 991 | 2012-04-28 05:38:55 | 91.50 | 95% |
| 907 | 2012-04-25 03:36:06 | 103.89 | 96% |
| 512 | 2012-04-12 12:50:29 | 78.72 | 88% |
| 509 | 2012-04-12 12:47:24 | 83.51 | 93% |
| 279 | 2010-10-08 01:12:26 | 98.95 | |
| 256 | 2010-10-07 05:40:58 | 99.28 |