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 |
|---|---|---|---|
| 65218 | 2025-10-19 19:04:37 | 79.87 | 97% |
| 63004 | 2025-08-17 00:12:52 | 93.63 | 98% |
| 58533 | 2025-06-20 23:30:48 | 95.13 | 98% |
| 52238 | 2025-04-18 19:41:25 | 90.71 | 97.8% |
| 51902 | 2025-04-12 21:15:11 | 78.84 | 95.7% |
| 44014 | 2024-12-12 07:09:48 | 92.41 | 98.1% |
| 42173 | 2024-10-30 14:39:24 | 81.78 | 97.6% |
| 41899 | 2024-10-25 01:58:10 | 71.70 | 95.8% |
| 41716 | 2024-10-23 18:54:50 | 73.36 | 96.7% |
| 39136 | 2024-09-16 06:13:44 | 77.47 | 96.5% |
| 33450 | 2024-07-26 20:08:24 | 83.95 | 95.8% |
| 21731 | 2024-05-04 18:02:25 | 79.81 | 96.4% |
| 15947 | 2024-04-02 05:30:58 | 66.46 | 96% |
| 15440 | 2024-03-30 23:06:43 | 71.49 | 96.1% |
| 14138 | 2024-03-23 08:05:49 | 78.37 | 97.9% |
| 6716 | 2023-12-30 02:57:04 | 78.10 | 97.8% |
| 3968 | 2023-12-09 21:14:00 | 76.49 | 96.6% |
| 2670 | 2023-11-28 19:59:41 | 81.69 | 97.5% |