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 |
|---|---|---|---|
| 36705 | 2023-05-14 11:20:00 | 110.24 | 97% |
| 35418 | 2023-05-03 10:14:57 | 123.07 | 99% |
| 34129 | 2023-02-02 07:52:23 | 110.85 | 98% |
| 29997 | 2022-10-18 04:36:24 | 117.02 | 98% |
| 28175 | 2021-01-18 11:30:21 | 92.11 | 96% |
| 5707 | 2018-07-01 03:04:30 | 86.96 | 95% |
| 3750 | 2018-04-06 00:09:30 | 78.72 | 96% |