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 |
|---|---|---|---|
| 45437 | 2024-05-02 01:55:46 | 90.38 | 98% |
| 44288 | 2024-04-15 22:29:10 | 82.70 | 96% |
| 44275 | 2024-04-15 20:50:26 | 89.94 | 96% |
| 43239 | 2024-04-05 07:39:22 | 90.72 | 97% |
| 42481 | 2024-03-30 06:01:28 | 82.61 | 95.2% |
| 35784 | 2023-12-02 17:26:12 | 88.46 | 97.6% |
| 34028 | 2023-11-14 02:40:30 | 73.29 | 95% |
| 34001 | 2023-11-14 02:17:25 | 78.67 | 95.8% |
| 32745 | 2023-10-27 05:21:18 | 82.64 | 96.1% |
| 31513 | 2023-10-14 22:00:19 | 87.55 | 96.2% |
| 28008 | 2023-09-12 21:28:31 | 79.36 | 96% |
| 25502 | 2023-08-18 20:46:51 | 82.27 | 97% |
| 19369 | 2023-06-15 05:22:25 | 79.93 | 96% |
| 16153 | 2023-05-12 21:10:12 | 79.40 | 96% |
| 8379 | 2023-02-28 13:40:36 | 69.13 | 95% |