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 |
|---|---|---|---|
| 11677 | 2026-01-28 18:33:35 | 114.34 | 98% |
| 8435 | 2025-10-15 19:19:16 | 115.03 | 98% |
| 5387 | 2025-05-07 16:16:52 | 91.88 | 96% |
| 5246 | 2025-05-02 18:55:12 | 95.21 | 97% |
| 4107 | 2025-02-27 18:21:53 | 97.27 | 97.1% |
| 3856 | 2025-02-11 19:36:13 | 94.78 | 95.5% |
| 3616 | 2025-01-29 21:43:05 | 99.13 | 96.7% |
| 996 | 2022-06-13 19:18:27 | 76.76 | 95% |