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 |
|---|---|---|---|
| 17011 | 2018-10-01 10:54:10 | 87.95 | 96% |
| 11222 | 2015-04-14 10:04:51 | 82.99 | 94% |
| 11013 | 2015-04-11 12:41:38 | 92.71 | 95% |
| 10070 | 2014-11-13 16:36:20 | 76.03 | 89% |
| 9912 | 2014-11-08 15:45:56 | 84.00 | 94% |
| 9499 | 2014-10-21 10:15:26 | 77.49 | 90% |
| 8283 | 2014-08-07 20:28:09 | 83.04 | 91% |
| 7881 | 2014-07-09 18:34:02 | 88.28 | 95% |
| 7273 | 2014-01-03 17:57:43 | 77.18 | 92% |
| 6867 | 2013-10-14 09:01:57 | 76.76 | 90% |
| 6028 | 2013-09-08 21:57:07 | 82.32 | 94% |
| 5480 | 2013-07-26 23:00:17 | 72.54 | 89% |
| 5450 | 2013-07-25 17:43:50 | 85.50 | 94% |
| 5100 | 2013-06-28 07:29:40 | 74.75 | 92% |
| 3829 | 2013-05-31 21:16:02 | 79.01 | 93% |
| 3456 | 2013-05-28 15:17:56 | 74.47 | 89% |