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 |
|---|---|---|---|
| 10269 | 2017-12-24 21:42:32 | 156.24 | 100% |
| 10078 | 2017-11-24 21:11:58 | 150.81 | 99% |
| 5725 | 2013-10-30 02:44:24 | 147.51 | 99% |
| 5596 | 2013-10-24 14:53:48 | 148.98 | 100% |
| 5595 | 2013-10-24 14:51:01 | 143.08 | 100% |
| 5594 | 2013-10-24 14:50:17 | 131.03 | 97% |
| 5352 | 2013-10-18 22:17:40 | 134.37 | 95% |
| 5131 | 2013-02-06 21:34:10 | 147.61 | 99% |
| 5005 | 2012-06-11 18:27:30 | 137.74 | 97% |
| 4999 | 2012-05-14 16:59:20 | 140.39 | 98% |
| 4705 | 2012-04-02 00:03:42 | 141.55 | 98% |