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 |
|---|---|---|---|
| 69339 | 2023-06-19 08:58:35 | 81.43 | 97% |
| 67704 | 2023-02-14 10:00:36 | 88.92 | 98% |
| 66377 | 2022-12-27 17:26:16 | 86.85 | 96% |
| 65949 | 2022-12-24 09:34:35 | 89.12 | 97% |
| 63035 | 2022-11-23 11:30:25 | 80.46 | 97% |
| 62509 | 2022-11-16 05:36:03 | 67.25 | 96% |
| 61678 | 2022-11-06 02:29:34 | 84.24 | 96% |
| 57772 | 2022-06-21 17:17:14 | 77.34 | 97% |
| 57438 | 2022-06-08 11:55:13 | 87.78 | 97% |
| 54031 | 2022-01-27 06:19:58 | 89.80 | 98% |
| 44973 | 2021-03-02 11:57:30 | 92.79 | 96% |
| 44943 | 2021-03-02 11:28:11 | 86.37 | 96% |
| 42503 | 2021-02-01 02:12:40 | 78.67 | 96.5% |
| 31205 | 2020-08-27 04:14:26 | 85.16 | 97% |
| 21513 | 2020-01-07 18:14:21 | 89.70 | 98% |
| 21277 | 2019-12-26 16:04:55 | 74.82 | 97% |
| 18452 | 2019-06-30 09:05:59 | 79.66 | 96% |
| 12935 | 2019-03-19 18:04:35 | 74.79 | 96% |
| 5103 | 2018-11-08 11:05:15 | 67.05 | 96% |