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 |
|---|---|---|---|
| 19896 | 2023-04-12 19:44:07 | 101.01 | 97% |
| 15204 | 2022-02-02 20:44:23 | 95.18 | 97% |
| 13320 | 2021-10-29 16:34:47 | 95.37 | 97% |
| 10913 | 2021-07-13 18:12:18 | 83.30 | 97% |
| 10222 | 2021-07-05 19:20:11 | 83.93 | 97% |
| 8324 | 2021-05-23 11:32:59 | 59.04 | 96% |
| 5851 | 2021-04-04 17:41:39 | 81.57 | 97% |