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 |
|---|---|---|---|
| 22460 | 2020-08-18 12:23:48 | 109.37 | 97% |
| 19815 | 2019-08-27 18:14:40 | 105.48 | 96% |
| 19312 | 2019-07-19 10:03:50 | 92.78 | 95% |
| 15186 | 2019-01-28 21:10:21 | 83.91 | 95% |
| 7142 | 2018-03-02 10:59:08 | 95.04 | 96% |
| 6333 | 2017-11-21 23:11:13 | 77.28 | 95% |
| 5244 | 2017-11-01 21:21:07 | 69.00 | 94% |