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 |
|---|---|---|---|
| 56995 | 2021-12-03 14:50:45 | 88.41 | 98% |
| 55882 | 2021-11-03 05:00:43 | 98.65 | 99% |
| 43489 | 2020-11-16 14:10:14 | 88.34 | 98% |
| 33619 | 2020-05-15 12:17:10 | 85.01 | 99% |
| 27589 | 2020-02-04 13:04:40 | 87.63 | 97% |
| 25722 | 2019-12-30 14:24:38 | 70.63 | 96% |
| 22472 | 2019-11-27 07:12:09 | 83.78 | 98% |
| 10980 | 2019-04-09 08:34:45 | 74.25 | 96% |
| 9070 | 2019-03-22 21:54:10 | 69.49 | 97% |