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 |
|---|---|---|---|
| 59335 | 2023-10-02 20:08:08 | 121.26 | 98.5% |
| 55953 | 2023-01-26 11:37:42 | 138.74 | 99% |
| 55674 | 2023-01-14 06:58:18 | 124.49 | 98% |
| 55386 | 2022-12-10 15:09:43 | 131.78 | 99% |
| 40311 | 2018-07-09 18:09:24 | 120.75 | 98% |
| 39565 | 2018-06-14 10:01:24 | 118.55 | 99% |
| 39502 | 2018-06-13 10:48:11 | 122.74 | 98% |
| 37579 | 2018-05-04 19:50:05 | 104.38 | 98% |
| 33679 | 2018-01-19 13:42:07 | 127.11 | 99% |
| 28516 | 2017-10-30 16:53:32 | 100.00 | 97% |
| 24674 | 2017-06-21 19:01:02 | 113.51 | 98% |
| 18672 | 2016-09-10 12:13:05 | 111.95 | 88% |
| 17759 | 2016-07-28 18:17:44 | 111.22 | 90% |
| 17289 | 2016-07-11 19:12:13 | 126.38 | 95% |
| 16455 | 2016-07-01 15:35:12 | 100.36 | 85% |
| 14986 | 2016-06-08 13:24:16 | 95.26 | 84% |
| 14584 | 2016-05-29 17:38:17 | 99.27 | 83% |
| 13920 | 2016-05-20 12:42:27 | 97.43 | 87% |
| 13717 | 2016-05-14 20:08:33 | 101.05 | 86% |
| 12029 | 2014-01-04 15:05:56 | 114.93 | 96% |
| 11830 | 2013-08-25 12:47:59 | 101.94 | 92% |
| 11224 | 2013-02-21 22:18:56 | 83.20 | 91% |
| 10743 | 2012-10-02 14:31:45 | 95.17 | 91% |
| 10528 | 2012-09-07 16:02:31 | 97.90 | 95% |
| 10480 | 2012-09-07 15:07:00 | 101.51 | 94% |
| 9972 | 2012-08-10 16:38:19 | 103.95 | 95% |
| 9444 | 2012-07-23 15:28:37 | 90.99 | 90% |
| 8987 | 2012-06-23 09:29:02 | 87.38 | 91% |
| 8500 | 2012-06-04 20:19:07 | 84.07 | 92% |
| 7890 | 2012-05-26 17:13:24 | 81.91 | 89% |
| 6987 | 2012-04-29 10:17:56 | 90.34 | 92% |
| 6977 | 2012-04-29 10:10:07 | 95.56 | 94% |
| 6742 | 2012-04-28 16:41:32 | 99.95 | 95% |
| 6472 | 2012-04-13 19:45:42 | 80.25 | 90% |
| 5627 | 2012-03-02 23:15:48 | 97.58 | 94% |
| 5582 | 2012-03-02 22:36:04 | 91.73 | 93% |
| 5145 | 2012-02-25 18:02:09 | 104.17 | 98% |
| 5112 | 2012-02-24 01:26:57 | 89.98 | 95% |
| 3399 | 2012-01-18 22:58:09 | 83.84 | 94% |
| 2234 | 2012-01-05 19:55:39 | 83.98 | 94% |
| 1527 | 2011-12-26 00:01:20 | 85.83 | 95% |