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 |
|---|---|---|---|
| 69921 | 2024-05-04 15:30:45 | 79.65 | 97.7% |
| 69026 | 2024-03-22 11:33:18 | 80.00 | 97.1% |
| 68656 | 2024-03-14 21:22:26 | 68.64 | 96.1% |
| 66515 | 2024-02-03 05:08:12 | 73.58 | 98.5% |
| 65754 | 2024-01-18 20:03:19 | 74.75 | 96.9% |
| 64941 | 2024-01-06 14:23:04 | 61.73 | 97% |
| 64259 | 2023-12-22 18:07:21 | 68.41 | 97% |
| 61812 | 2023-10-05 15:32:09 | 68.35 | 96.2% |
| 56940 | 2023-06-27 16:14:32 | 81.70 | 98% |
| 56163 | 2023-06-19 14:26:28 | 75.08 | 98% |
| 45533 | 2021-09-27 11:47:00 | 75.00 | 98% |
| 42113 | 2021-05-08 08:47:02 | 65.56 | 96% |
| 13459 | 2014-07-19 02:39:57 | 64.93 | 95% |
| 12140 | 2013-11-25 20:00:22 | 65.34 | 94% |
| 8700 | 2012-03-28 23:09:42 | 64.56 | 96% |
| 8131 | 2011-12-26 15:11:16 | 56.28 | 95% |
| 5181 | 2011-10-15 18:15:17 | 61.39 | 96% |