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 |
|---|---|---|---|
| 18012 | 2023-04-02 18:27:42 | 118.38 | 98% |
| 14524 | 2022-08-20 08:59:11 | 117.70 | 99% |
| 14227 | 2022-08-13 17:10:29 | 119.66 | 99% |
| 13369 | 2022-07-16 17:31:56 | 123.35 | 99% |
| 13111 | 2022-06-30 15:10:57 | 112.96 | 99% |
| 10234 | 2021-03-21 18:32:44 | 111.67 | 98% |
| 6472 | 2021-01-01 12:12:34 | 99.88 | 98% |