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 |
|---|---|---|---|
| 4175 | 2017-10-10 14:10:38 | 99.37 | 98% |
| 2541 | 2014-01-03 00:29:26 | 104.56 | 94% |
| 2028 | 2013-12-19 22:45:29 | 106.90 | 95% |
| 1098 | 2013-12-08 00:42:05 | 92.21 | 90% |
| 550 | 2013-12-04 14:39:44 | 109.92 | 97% |