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 |
|---|---|---|---|
| 4900 | 2011-08-30 09:04:39 | 88.98 | 95% |
| 3976 | 2011-07-31 13:11:45 | 89.67 | 93% |
| 3839 | 2011-07-31 08:44:56 | 84.72 | 94% |
| 2997 | 2011-07-14 19:37:26 | 82.46 | 95% |
| 2410 | 2011-07-07 23:39:34 | 80.87 | 94% |
| 1828 | 2011-07-04 03:28:10 | 82.97 | 96% |
| 618 | 2011-06-04 14:20:51 | 85.85 | 96% |