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 |
|---|---|---|---|
| 45230 | 2023-04-30 18:42:58 | 82.80 | 98% |
| 41264 | 2023-04-05 08:09:53 | 77.29 | 99% |
| 40671 | 2023-04-01 04:56:51 | 73.19 | 98% |
| 38550 | 2023-03-17 05:47:31 | 76.98 | 98% |
| 31250 | 2023-01-05 17:17:54 | 69.52 | 98% |
| 16370 | 2022-06-19 07:17:19 | 68.19 | 97% |
| 2424 | 2021-10-31 07:39:55 | 56.95 | 98% |