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 |
|---|---|---|---|
| 56400 | 2021-11-04 22:20:24 | 147.75 | 98% |
| 53101 | 2021-01-03 16:25:54 | 152.66 | 99% |
| 49969 | 2020-04-15 20:29:58 | 131.43 | 97% |
| 36973 | 2020-01-31 15:05:06 | 132.23 | 97% |
| 33451 | 2019-12-29 18:21:19 | 116.18 | 95% |
| 28636 | 2019-08-12 23:20:27 | 138.64 | 99% |
| 20397 | 2019-06-28 18:22:33 | 158.85 | 99% |
| 13379 | 2019-05-22 20:45:17 | 133.71 | 99% |
| 11572 | 2018-07-13 08:34:19 | 138.16 | 99% |
| 8201 | 2018-05-13 21:15:42 | 128.30 | 98% |