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 |
|---|---|---|---|
| 6512 | 2014-06-22 08:47:03 | 75.19 | 92% |
| 6041 | 2014-06-15 11:00:40 | 79.72 | 93% |
| 3991 | 2014-05-25 08:14:55 | 84.01 | 93% |
| 3366 | 2014-05-19 01:02:14 | 89.66 | 94% |
| 3282 | 2014-05-18 08:35:12 | 71.66 | 90% |
| 2678 | 2014-05-14 06:38:21 | 82.36 | 93% |
| 1729 | 2014-05-07 08:04:50 | 71.00 | 94% |
| 1204 | 2014-05-04 04:35:34 | 77.29 | 94% |
| 1038 | 2014-05-03 08:51:54 | 70.77 | 92% |
| 645 | 2014-05-01 09:28:12 | 80.38 | 96% |