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 |
|---|---|---|---|
| 58456 | 2020-08-04 05:58:35 | 122.96 | 98% |
| 47456 | 2020-06-08 10:54:06 | 89.69 | 97% |
| 41899 | 2020-05-10 22:04:07 | 111.07 | 98% |
| 38785 | 2020-04-25 00:26:13 | 106.98 | 97% |
| 34251 | 2020-03-29 21:45:07 | 122.22 | 97% |
| 32769 | 2020-03-21 02:43:53 | 112.12 | 97% |
| 23040 | 2019-12-01 14:01:31 | 84.77 | 96% |
| 19625 | 2019-10-30 13:00:59 | 117.18 | 96% |
| 17734 | 2019-10-06 10:58:20 | 63.94 | 97% |
| 13283 | 2019-08-10 04:04:32 | 105.64 | 96% |
| 12269 | 2019-07-21 04:47:54 | 88.37 | 98% |
| 10477 | 2019-06-12 02:26:44 | 100.33 | 98% |
| 7264 | 2019-04-29 11:44:22 | 109.21 | 97% |
| 6197 | 2019-04-16 23:25:53 | 94.71 | 97% |
| 275 | 2013-10-14 11:37:30 | 78.90 | 86% |