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 |
|---|---|---|---|
| 32104 | 2021-11-28 21:00:11 | 85.48 | 98% |
| 26986 | 2021-10-23 00:34:43 | 89.42 | 98% |
| 23494 | 2021-09-26 15:19:06 | 83.45 | 99% |
| 21378 | 2021-09-09 17:42:43 | 85.47 | 98% |
| 19183 | 2021-08-28 22:53:56 | 88.20 | 98% |
| 13696 | 2021-07-29 21:59:46 | 90.25 | 99% |
| 7253 | 2021-06-08 15:20:52 | 79.61 | 97% |
| 4719 | 2021-05-08 22:17:28 | 72.96 | 97% |
| 1997 | 2021-04-23 13:40:53 | 74.06 | 97% |
| 1163 | 2021-04-18 15:28:17 | 80.29 | 97% |