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 |
|---|---|---|---|
| 37658 | 2023-07-24 16:19:39 | 84.36 | 97% |
| 36732 | 2023-07-15 23:51:32 | 91.52 | 98% |
| 33041 | 2022-10-06 15:27:27 | 87.28 | 97% |
| 28316 | 2019-01-17 00:23:41 | 89.25 | 97% |
| 9573 | 2017-02-19 22:55:36 | 87.30 | 96% |
| 8003 | 2016-12-03 10:53:35 | 84.32 | 94% |
| 6768 | 2016-11-12 03:31:37 | 83.36 | 93% |
| 6070 | 2016-11-04 07:10:23 | 83.00 | 96% |
| 4466 | 2016-10-21 21:50:41 | 76.42 | 94% |
| 2771 | 2016-09-05 10:02:59 | 75.55 | 96% |