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 |
|---|---|---|---|
| 13600 | 2016-11-04 05:04:47 | 147.75 | 98% |
| 13204 | 2014-01-02 04:34:13 | 155.30 | 93% |
| 12239 | 2012-12-10 17:18:36 | 148.21 | 97% |
| 10327 | 2011-09-27 15:02:23 | 161.51 | 92% |
| 9351 | 2011-08-30 09:04:16 | 145.80 | 92% |
| 7173 | 2011-05-24 03:07:13 | 157.66 | 92% |
| 3729 | 2011-02-02 16:51:15 | 132.64 | |
| 3336 | 2011-01-23 09:33:31 | 142.36 | |
| 1932 | 2010-12-27 14:04:26 | 155.12 | |
| 1432 | 2010-12-17 05:30:13 | 141.39 | |
| 1424 | 2010-12-16 13:30:18 | 145.19 | |
| 1124 | 2010-12-10 04:22:50 | 144.53 | |
| 454 | 2010-11-25 14:32:58 | 124.10 | |
| 351 | 2010-11-24 08:16:43 | 130.98 | |
| 207 | 2010-11-21 07:58:17 | 134.65 |