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 |
|---|---|---|---|
| 8137 | 2021-06-07 23:12:50 | 83.11 | 97% |
| 7957 | 2021-01-22 14:16:58 | 94.93 | 97% |
| 5138 | 2016-04-16 18:21:59 | 87.30 | 88% |
| 4219 | 2015-06-14 01:25:51 | 84.57 | 88% |
| 4083 | 2015-05-31 06:34:48 | 69.15 | 88% |
| 4038 | 2015-05-28 21:13:55 | 55.01 | 85% |
| 3208 | 2014-06-08 00:38:58 | 74.57 | 95% |
| 2975 | 2014-05-23 06:37:10 | 67.43 | 88% |
| 2747 | 2014-02-21 15:53:57 | 72.53 | 89% |
| 2382 | 2014-02-06 19:47:17 | 76.94 | 91% |
| 698 | 2013-09-09 00:58:44 | 64.83 | 91% |
| 324 | 2013-08-12 20:33:51 | 55.59 | 92% |