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 |
|---|---|---|---|
| 11093 | 2016-04-27 02:38:07 | 81.14 | 96% |
| 9804 | 2016-01-01 19:18:35 | 61.45 | 95% |
| 7524 | 2015-09-04 21:12:42 | 85.28 | 98% |
| 5589 | 2014-08-31 02:25:07 | 75.71 | 96% |
| 5311 | 2014-06-23 03:14:28 | 68.95 | 91% |
| 2207 | 2013-06-11 06:24:35 | 76.56 | 97% |
| 1101 | 2013-05-17 19:44:33 | 72.04 | 97% |