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 |
|---|---|---|---|
| 16714 | 2020-02-04 03:13:04 | 113.59 | 98% |
| 12927 | 2018-01-30 03:49:59 | 114.69 | 98% |
| 11445 | 2017-11-12 17:43:14 | 106.89 | 98% |
| 8080 | 2016-06-03 04:32:06 | 97.34 | 94% |
| 7849 | 2016-05-20 23:56:41 | 104.03 | 95% |
| 7840 | 2016-05-19 22:59:30 | 93.38 | 89% |
| 5815 | 2015-06-20 23:05:57 | 102.83 | 94% |
| 4064 | 2014-12-04 01:50:05 | 109.31 | 96% |
| 3868 | 2014-11-16 21:37:59 | 101.31 | 94% |
| 3624 | 2014-10-11 19:03:02 | 86.94 | 88% |
| 2848 | 2014-08-18 03:22:44 | 98.03 | 94% |
| 2444 | 2014-07-20 02:39:44 | 103.64 | 96% |
| 1717 | 2014-05-31 12:43:39 | 82.95 | 91% |
| 1658 | 2014-05-27 11:59:44 | 87.33 | 92% |
| 715 | 2014-04-13 01:44:25 | 73.81 | 93% |