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 |
|---|---|---|---|
| 108359 | 2024-01-08 19:18:40 | 110.34 | 99.1% |
| 102655 | 2023-07-20 21:12:19 | 104.20 | 98% |
| 99617 | 2023-03-09 21:10:20 | 107.42 | 99% |
| 99316 | 2023-02-08 19:45:25 | 107.79 | 98% |
| 98879 | 2023-01-16 19:28:49 | 95.35 | 97% |
| 95382 | 2022-11-18 21:43:45 | 97.78 | 98% |
| 92945 | 2022-09-20 19:04:44 | 104.81 | 98% |
| 89763 | 2022-06-21 15:39:52 | 101.45 | 97% |
| 77966 | 2021-07-13 21:42:41 | 105.90 | 98% |
| 74693 | 2021-06-02 23:39:04 | 107.46 | 97% |
| 72473 | 2021-02-17 16:56:08 | 109.44 | 98.7% |
| 72283 | 2021-02-16 00:10:04 | 120.13 | 99.3% |
| 71278 | 2021-01-27 21:56:27 | 99.21 | 97.7% |
| 70137 | 2021-01-14 00:03:07 | 107.61 | 99% |
| 67600 | 2020-10-28 00:07:38 | 101.13 | 98% |
| 66210 | 2020-09-15 14:20:47 | 113.45 | 98% |
| 62532 | 2020-04-16 22:07:31 | 103.51 | 98% |
| 57026 | 2019-10-09 00:25:10 | 103.78 | 98% |
| 55650 | 2019-09-05 21:02:12 | 103.91 | 98% |
| 52654 | 2019-05-22 00:41:38 | 114.02 | 100% |
| 48316 | 2019-04-06 01:39:32 | 98.41 | 98% |
| 48293 | 2019-04-06 01:03:37 | 100.47 | 98% |
| 39006 | 2018-11-26 23:55:19 | 87.29 | 96% |
| 38692 | 2018-11-20 01:38:28 | 92.04 | 97% |
| 35564 | 2018-10-16 23:55:44 | 97.07 | 97% |
| 28872 | 2018-07-30 22:44:33 | 100.55 | 98% |
| 20682 | 2018-03-29 02:05:38 | 92.76 | 98% |
| 16188 | 2018-02-03 21:07:02 | 82.68 | 97% |
| 13975 | 2017-12-13 01:07:42 | 97.95 | 99% |
| 8616 | 2017-07-26 21:05:07 | 96.51 | 98% |
| 8531 | 2017-07-26 16:02:19 | 96.61 | 97% |
| 8102 | 2017-07-19 16:28:02 | 92.60 | 98% |