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 |
|---|---|---|---|
| 91303 | 2022-01-25 16:08:01 | 91.18 | 96% |
| 90573 | 2022-01-20 10:59:48 | 86.75 | 96% |
| 88953 | 2022-01-12 17:50:59 | 91.95 | 97% |
| 88784 | 2022-01-05 23:21:34 | 73.61 | 96% |
| 88585 | 2021-12-31 09:29:23 | 85.58 | 97% |
| 87108 | 2021-09-07 19:35:52 | 89.23 | 97% |
| 84869 | 2021-02-20 23:53:43 | 79.99 | 96% |
| 83914 | 2021-02-08 15:58:47 | 91.25 | 97.1% |
| 81478 | 2020-12-01 08:43:22 | 94.87 | 97% |
| 80987 | 2020-11-29 04:18:18 | 85.02 | 96% |
| 78272 | 2020-11-05 17:11:43 | 90.61 | 97% |
| 77425 | 2020-10-29 18:19:26 | 85.87 | 97% |
| 76131 | 2020-10-22 07:48:32 | 75.30 | 94% |
| 60128 | 2019-09-06 10:58:33 | 86.34 | 97% |
| 50421 | 2019-03-11 21:12:30 | 90.44 | 98% |
| 50031 | 2019-03-05 14:31:53 | 93.24 | 97% |
| 45362 | 2018-12-22 12:24:41 | 80.85 | 96% |
| 43530 | 2018-12-05 10:59:50 | 90.42 | 96% |
| 42070 | 2018-11-19 00:17:09 | 80.83 | 96% |
| 39031 | 2018-10-28 09:52:11 | 85.26 | 96% |
| 21235 | 2018-05-31 16:37:58 | 81.98 | 96% |
| 15197 | 2018-04-10 07:30:55 | 73.85 | 96% |
| 12552 | 2018-03-25 18:25:55 | 79.28 | 96% |
| 7572 | 2017-11-03 07:18:52 | 70.32 | 95% |
| 6400 | 2017-10-27 15:26:20 | 66.02 | 95% |