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 |
|---|---|---|---|
| 10467 | 2013-08-15 14:27:06 | 99.04 | 98% |
| 10437 | 2013-08-15 13:19:08 | 94.74 | 98% |
| 10359 | 2013-08-15 08:29:47 | 91.11 | 97% |
| 9763 | 2013-08-04 09:15:13 | 88.36 | 96% |
| 9683 | 2013-08-03 15:23:08 | 93.02 | 98% |
| 9620 | 2013-08-03 09:09:38 | 98.48 | 98% |
| 9367 | 2013-07-28 11:20:23 | 86.85 | 97% |
| 6930 | 2013-06-15 13:18:00 | 89.25 | 96% |
| 3700 | 2013-03-28 22:12:29 | 89.34 | 98% |
| 3139 | 2013-03-16 20:56:58 | 83.77 | 97% |
| 3062 | 2013-03-16 10:03:08 | 83.20 | 98% |
| 2706 | 2013-03-11 21:03:45 | 69.06 | 93% |
| 2636 | 2013-03-10 20:06:42 | 78.73 | 95% |
| 2356 | 2013-03-08 21:30:29 | 81.29 | 97% |
| 595 | 2013-02-16 12:21:52 | 80.58 | 97% |