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 |
|---|---|---|---|
| 3794 | 2015-06-14 14:03:54 | 81.46 | 96% |
| 3594 | 2015-05-23 16:44:51 | 85.81 | 95% |
| 3487 | 2015-04-15 10:16:09 | 85.83 | 97% |
| 2788 | 2015-01-29 09:00:07 | 82.79 | 95% |
| 2245 | 2014-12-16 17:13:17 | 73.79 | 93% |
| 1902 | 2014-11-27 07:31:51 | 69.64 | 91% |