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 |
|---|---|---|---|
| 36649 | 2021-03-17 10:36:54 | 139.35 | 99% |
| 28894 | 2020-06-09 07:25:01 | 129.72 | 98% |
| 17313 | 2018-06-06 16:49:03 | 145.47 | 99% |
| 15391 | 2018-02-03 00:48:10 | 128.47 | 98% |
| 14897 | 2018-01-26 05:30:27 | 131.29 | 99% |
| 13402 | 2017-12-31 04:45:34 | 131.10 | 99% |
| 6812 | 2017-04-12 15:12:44 | 127.34 | 98% |
| 6260 | 2017-03-13 12:21:55 | 116.09 | 96% |
| 2259 | 2016-11-25 12:32:56 | 116.69 | 95% |
| 2087 | 2016-11-23 15:51:22 | 113.76 | 95% |
| 1786 | 2016-11-19 02:42:57 | 115.61 | 95% |
| 597 | 2016-09-02 09:38:33 | 107.42 | 95% |