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 |
|---|---|---|---|
| 52992 | 2023-10-15 08:15:12 | 103.26 | 96.8% |
| 50204 | 2023-05-03 19:26:33 | 106.85 | 98% |
| 48688 | 2023-01-31 19:58:23 | 119.18 | 98% |
| 46247 | 2022-02-14 18:44:59 | 114.89 | 99% |
| 45501 | 2021-09-26 08:21:14 | 113.25 | 98% |
| 43436 | 2020-06-20 15:37:05 | 90.58 | 96% |
| 42835 | 2020-06-03 04:45:42 | 106.98 | 98% |
| 41147 | 2020-05-08 20:15:49 | 99.31 | 96% |
| 40645 | 2020-05-04 15:48:08 | 91.11 | 97% |
| 26093 | 2016-06-04 23:02:07 | 93.72 | 91% |
| 24073 | 2016-04-06 03:37:12 | 86.38 | 88% |
| 21452 | 2016-02-08 21:48:12 | 86.31 | 91% |
| 18389 | 2015-11-10 15:51:04 | 92.11 | 90% |
| 17699 | 2015-10-20 15:12:32 | 83.10 | 89% |
| 17565 | 2015-10-15 23:34:32 | 92.38 | 94% |
| 15318 | 2015-07-28 14:47:24 | 78.51 | 87% |
| 14982 | 2015-07-24 18:32:53 | 89.34 | 91% |
| 14253 | 2015-07-07 20:10:17 | 78.71 | 90% |
| 10696 | 2015-04-02 16:39:07 | 79.15 | 90% |
| 10134 | 2015-03-25 22:18:56 | 74.43 | 87% |
| 8602 | 2015-03-11 11:35:50 | 74.22 | 89% |
| 7420 | 2015-03-02 02:31:12 | 82.70 | 93% |
| 7153 | 2015-02-27 23:50:45 | 76.96 | 91% |
| 6173 | 2015-02-18 04:58:04 | 60.48 | 84% |
| 3899 | 2015-01-07 00:41:34 | 62.83 | 86% |
| 87 | 2014-11-23 00:29:28 | 69.77 | 87% |