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 |
|---|---|---|---|
| 4628 | 2016-12-10 17:54:23 | 96.47 | 98% |
| 4365 | 2014-09-02 04:23:32 | 90.86 | 97% |
| 4226 | 2014-06-13 17:20:14 | 92.71 | 96% |
| 4098 | 2014-02-18 04:59:10 | 88.15 | 95% |
| 4080 | 2014-02-14 02:22:27 | 83.16 | 97% |
| 3875 | 2013-09-30 20:17:43 | 108.38 | 98% |
| 958 | 2009-09-10 03:19:44 | 93.18 | |
| 624 | 2009-08-30 06:48:35 | 90.43 |