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 |
|---|---|---|---|
| 26856 | 2019-04-04 01:38:09 | 154.42 | 99% |
| 23849 | 2019-02-20 01:51:36 | 125.90 | 98% |
| 15414 | 2018-10-22 02:25:16 | 135.51 | 99% |
| 10298 | 2016-05-09 05:32:01 | 118.91 | 91% |
| 9588 | 2016-03-09 07:38:25 | 117.89 | 88% |
| 9526 | 2016-03-04 09:36:33 | 133.61 | 98% |
| 8152 | 2015-12-16 21:47:43 | 116.42 | 91% |
| 7644 | 2015-12-09 00:11:42 | 128.55 | 92% |
| 7401 | 2015-12-06 07:35:54 | 137.48 | 97% |
| 7370 | 2015-12-06 07:11:49 | 127.98 | 92% |
| 5965 | 2015-09-22 01:57:24 | 124.80 | 95% |
| 3626 | 2014-10-23 18:02:10 | 145.41 | 100% |
| 3268 | 2014-04-27 19:35:51 | 123.89 | 95% |
| 2487 | 2014-03-23 20:51:33 | 121.27 | 94% |
| 1672 | 2014-03-10 04:30:45 | 125.34 | 96% |
| 441 | 2014-02-12 09:11:19 | 94.77 | 89% |