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 |
|---|---|---|---|
| 5060 | 2017-01-31 05:28:23 | 134.59 | 98% |
| 3625 | 2016-09-03 07:03:08 | 136.83 | 99% |
| 2800 | 2016-07-30 05:25:57 | 138.74 | 100% |
| 2292 | 2016-07-02 09:28:04 | 141.49 | 98% |
| 1964 | 2016-06-26 06:39:03 | 138.99 | 99% |
| 1597 | 2016-05-21 11:03:15 | 127.38 | 97% |
| 1432 | 2016-04-04 07:33:12 | 128.79 | 99% |
| 1334 | 2016-03-20 11:42:33 | 110.87 | 95% |
| 587 | 2015-12-27 11:49:29 | 114.48 | 98% |