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 |
|---|---|---|---|
| 90301 | 2024-12-21 02:30:56 | 140.69 | 99.2% |
| 87218 | 2024-02-02 03:24:57 | 159.16 | 99.8% |
| 84833 | 2023-11-25 11:14:53 | 159.48 | 99.3% |
| 84793 | 2023-11-24 00:01:30 | 135.09 | 98.8% |
| 83053 | 2023-09-28 09:10:39 | 148.59 | 99.1% |
| 81670 | 2023-08-20 02:15:23 | 141.87 | 98.5% |
| 79545 | 2023-07-09 10:29:05 | 137.04 | 98.4% |
| 78092 | 2023-05-29 04:19:05 | 134.55 | 98% |
| 76414 | 2023-03-29 10:39:48 | 138.80 | 99% |
| 72683 | 2023-01-15 07:14:55 | 129.69 | 98% |
| 64280 | 2022-10-23 07:13:38 | 121.92 | 98% |
| 63083 | 2022-10-16 03:24:40 | 119.34 | 98% |
| 57054 | 2022-08-29 03:34:07 | 125.09 | 97% |
| 54555 | 2022-08-10 05:01:32 | 128.43 | 98% |
| 42061 | 2021-09-28 10:35:58 | 115.69 | 98% |
| 40042 | 2021-09-02 11:55:05 | 117.69 | 98% |
| 35268 | 2021-06-06 03:32:04 | 121.93 | 98% |
| 34685 | 2021-05-30 05:38:43 | 118.02 | 99% |
| 29255 | 2021-03-14 01:41:52 | 125.59 | 99% |
| 29049 | 2021-03-13 01:30:05 | 121.43 | 99% |
| 28742 | 2021-03-12 00:59:12 | 106.13 | 97% |
| 26603 | 2021-02-27 12:29:40 | 130.31 | 99.3% |
| 25582 | 2021-02-11 05:25:52 | 103.70 | 97.9% |
| 23213 | 2021-01-26 07:41:19 | 92.30 | 97% |
| 23175 | 2021-01-26 05:29:16 | 95.73 | 98% |
| 21819 | 2021-01-17 11:53:37 | 95.85 | 97% |
| 18164 | 2020-12-10 02:46:12 | 95.01 | 97% |
| 9612 | 2019-12-15 11:18:19 | 56.03 | 96% |