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 |
---|---|---|---|
24072 | 2024-02-20 01:40:49 | 153.46 | 97.8% |
22495 | 2023-11-24 00:35:39 | 163.49 | 98.7% |
21769 | 2023-09-23 20:08:22 | 154.87 | 98% |
17231 | 2023-03-18 06:32:09 | 156.04 | 98% |
13174 | 2022-06-06 06:47:22 | 148.32 | 97% |
11904 | 2022-04-17 09:06:28 | 139.65 | 98% |
11740 | 2022-04-10 05:52:28 | 160.82 | 99% |
11573 | 2022-04-02 08:08:13 | 156.78 | 98% |
10830 | 2022-02-12 19:53:37 | 157.82 | 100% |
9002 | 2021-09-24 07:44:10 | 158.60 | 98% |
6317 | 2021-06-21 04:00:35 | 145.46 | 98% |
3747 | 2021-03-25 07:09:06 | 166.62 | 99% |