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 |
|---|---|---|---|
| 29283 | 2024-03-04 09:04:43 | 84.93 | 98.1% |
| 28800 | 2024-01-12 10:53:05 | 80.87 | 97.6% |
| 26590 | 2022-05-30 12:07:54 | 87.47 | 97% |
| 24379 | 2021-10-18 01:25:00 | 73.78 | 96% |
| 22447 | 2021-06-05 12:55:45 | 84.57 | 98% |
| 19505 | 2019-08-13 04:14:23 | 87.57 | 98% |
| 13949 | 2018-07-12 11:19:09 | 79.56 | 97% |
| 3772 | 2017-06-25 03:26:39 | 69.25 | 97% |