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 |
|---|---|---|---|
| 2167 | 2015-06-14 15:46:56 | 83.54 | 93% |
| 1501 | 2015-04-11 18:22:54 | 81.43 | 95% |
| 1311 | 2015-04-05 23:21:16 | 86.53 | 98% |
| 1027 | 2015-02-28 22:36:25 | 89.85 | 96% |
| 953 | 2015-02-07 01:13:02 | 85.98 | 97% |
| 803 | 2015-01-28 02:09:20 | 82.22 | 96% |
| 740 | 2015-01-17 23:51:18 | 87.15 | 97% |
| 709 | 2015-01-11 17:26:48 | 81.69 | 98% |