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 |
|---|---|---|---|
| 17877 | 2024-03-24 18:20:34 | 106.59 | 98.3% |
| 17210 | 2021-10-16 01:07:21 | 110.46 | 99% |
| 14722 | 2019-01-02 22:38:40 | 110.74 | 98% |
| 14681 | 2019-01-02 01:45:55 | 103.31 | 97% |
| 4960 | 2017-05-06 00:25:11 | 95.79 | 96% |
| 3220 | 2017-02-14 03:33:34 | 95.10 | 97% |
| 1541 | 2017-01-13 23:26:47 | 89.67 | 97% |