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 |
|---|---|---|---|
| 4076 | 2017-11-16 09:44:55 | 101.79 | 98% |
| 2773 | 2010-05-09 09:22:07 | 84.76 | |
| 2623 | 2010-04-27 08:57:46 | 84.36 | |
| 2438 | 2010-04-16 10:38:10 | 81.04 | |
| 2012 | 2010-03-29 11:59:43 | 80.26 | |
| 1392 | 2010-02-26 06:27:40 | 67.46 | |
| 1225 | 2010-02-11 12:35:26 | 80.28 | |
| 897 | 2010-01-29 13:01:41 | 81.83 | |
| 319 | 2010-01-21 08:35:30 | 77.65 |