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 |
|---|---|---|---|
| 32648 | 2017-08-18 22:30:18 | 83.29 | 99% |
| 31088 | 2016-09-02 19:58:06 | 69.74 | 93% |
| 30150 | 2016-03-28 06:01:44 | 72.52 | 94% |
| 29586 | 2016-03-04 19:29:33 | 80.17 | 94% |
| 25491 | 2015-08-07 15:30:02 | 72.96 | 93% |
| 23239 | 2015-01-06 19:48:42 | 72.63 | 92% |
| 22767 | 2014-12-31 15:18:14 | 74.80 | 93% |
| 21237 | 2014-04-28 15:23:29 | 85.06 | 97% |
| 18997 | 2014-01-28 20:50:31 | 77.12 | 93% |
| 17115 | 2012-11-14 18:49:52 | 79.03 | 95% |
| 17044 | 2012-11-11 18:14:28 | 76.21 | 95% |
| 16828 | 2012-11-07 05:28:54 | 71.86 | 93% |
| 16029 | 2012-08-11 18:41:07 | 66.12 | 91% |
| 15432 | 2012-07-01 00:32:35 | 73.44 | 96% |
| 15306 | 2012-05-28 06:02:59 | 72.96 | 93% |
| 14927 | 2012-05-22 23:50:24 | 71.23 | 91% |
| 14380 | 2012-05-20 00:15:43 | 78.43 | 94% |
| 13242 | 2012-03-18 02:47:16 | 73.36 | 93% |
| 13143 | 2012-03-16 04:31:32 | 63.46 | 90% |
| 12067 | 2012-03-06 16:44:51 | 70.51 | 93% |
| 11907 | 2012-03-03 18:27:45 | 71.96 | 94% |
| 10825 | 2012-02-20 03:28:00 | 64.93 | 92% |
| 9364 | 2012-01-22 10:09:31 | 57.44 | 90% |