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 |
|---|---|---|---|
| 31909 | 2023-09-29 05:41:24 | 172.79 | 99.1% |
| 31216 | 2021-07-03 09:43:18 | 186.49 | 99% |
| 29188 | 2021-05-18 02:11:37 | 176.40 | 99% |
| 25912 | 2021-02-18 11:07:50 | 179.81 | 98.8% |
| 25312 | 2021-01-20 01:20:26 | 179.63 | 99% |
| 9505 | 2019-03-13 06:23:44 | 162.07 | 99% |
| 5687 | 2018-10-02 06:10:22 | 133.24 | 97% |