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 |
|---|---|---|---|
| 28189 | 2016-11-18 10:31:29 | 104.53 | 89% |
| 22815 | 2015-10-24 07:23:59 | 96.77 | 86% |
| 21543 | 2015-09-24 05:41:35 | 91.17 | 88% |
| 19730 | 2015-08-25 11:02:15 | 109.10 | 95% |
| 11548 | 2014-11-16 14:47:45 | 79.44 | 92% |
| 4651 | 2014-07-24 12:07:45 | 84.63 | 97% |
| 2998 | 2014-07-08 14:44:41 | 68.45 | 94% |