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 |
|---|---|---|---|
| 2731 | 2011-04-21 22:55:28 | 91.61 | |
| 2672 | 2011-04-17 18:35:56 | 92.15 | |
| 2304 | 2011-04-12 00:54:17 | 86.96 | |
| 1988 | 2011-03-27 18:07:24 | 79.78 | |
| 1946 | 2011-03-26 20:38:17 | 84.06 | |
| 1937 | 2011-03-26 19:11:24 | 89.44 | |
| 1156 | 2011-03-14 18:49:00 | 76.14 | |
| 875 | 2010-11-29 06:48:09 | 78.80 | |
| 815 | 2010-11-25 07:06:47 | 59.82 | |
| 152 | 2010-11-06 00:46:55 | 74.61 |