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 |
|---|---|---|---|
| 59072 | 2024-01-23 01:28:09 | 140.56 | 97.5% |
| 57559 | 2023-12-30 20:38:35 | 127.49 | 97.5% |
| 57239 | 2023-12-30 06:16:20 | 138.96 | 97.7% |
| 55720 | 2023-11-21 06:13:10 | 141.08 | 98.1% |
| 55664 | 2023-11-17 20:20:09 | 135.31 | 97.2% |
| 55159 | 2023-10-06 19:57:14 | 129.08 | 97.4% |
| 53948 | 2023-07-27 20:32:05 | 142.14 | 98% |
| 49313 | 2023-03-26 23:13:33 | 136.94 | 98% |
| 48871 | 2023-03-17 08:09:41 | 129.69 | 98% |
| 46527 | 2022-11-16 07:46:19 | 141.01 | 99% |
| 45210 | 2022-10-01 07:46:06 | 115.09 | 96% |
| 41687 | 2022-07-04 20:49:21 | 114.33 | 97% |
| 38315 | 2022-06-17 06:42:29 | 95.94 | 98% |
| 36264 | 2022-06-12 03:19:26 | 129.71 | 99% |
| 35209 | 2022-05-29 20:59:26 | 134.18 | 97% |
| 33992 | 2022-03-23 23:20:47 | 128.97 | 98% |
| 30930 | 2021-09-13 23:10:02 | 142.63 | 98% |
| 24801 | 2021-04-19 00:55:48 | 131.50 | 97% |
| 15410 | 2020-11-01 20:18:14 | 127.49 | 98% |
| 14267 | 2020-10-19 06:00:11 | 110.67 | 97% |
| 12674 | 2020-09-30 03:22:32 | 113.02 | 98% |
| 5557 | 2020-07-08 01:20:21 | 110.54 | 98% |
| 4866 | 2020-06-25 21:42:30 | 108.91 | 97% |
| 2203 | 2020-05-25 22:51:04 | 100.79 | 98% |
| 976 | 2020-05-08 07:17:22 | 90.40 | 96% |