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 |
|---|---|---|---|
| 19335 | 2023-04-14 05:04:13 | 163.65 | 99% |
| 18693 | 2022-10-02 14:12:31 | 160.93 | 99% |
| 14549 | 2021-11-19 02:09:29 | 137.37 | 99% |
| 14255 | 2021-11-14 23:10:09 | 144.78 | 99% |
| 8285 | 2021-10-10 19:25:32 | 148.31 | 98% |
| 5631 | 2021-09-19 19:10:08 | 140.69 | 98% |
| 5539 | 2021-09-19 05:59:59 | 141.43 | 99% |
| 266 | 2017-09-08 12:12:51 | 91.39 | 96% |