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 |
|---|---|---|---|
| 3198 | 2012-08-10 09:01:45 | 96.72 | 95% |
| 3134 | 2012-08-09 10:46:41 | 97.79 | 97% |
| 1458 | 2011-11-20 12:19:28 | 97.91 | 98% |
| 1053 | 2011-08-10 11:08:40 | 84.30 | 90% |
| 527 | 2011-06-09 09:12:20 | 94.43 | 97% |
| 431 | 2011-06-07 06:06:57 | 80.95 | 93% |
| 172 | 2011-05-21 12:37:36 | 88.12 | 94% |