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 |
|---|---|---|---|
| 33367 | 2024-01-15 15:57:10 | 102.75 | 98.5% |
| 32882 | 2023-10-14 12:35:04 | 95.61 | 98.9% |
| 32792 | 2023-10-06 13:39:09 | 93.10 | 97.1% |
| 25517 | 2022-07-30 20:16:42 | 95.90 | 98% |
| 25056 | 2022-07-17 02:38:09 | 100.17 | 98% |
| 22318 | 2021-12-14 13:00:04 | 74.15 | 97% |
| 10491 | 2019-04-09 08:34:50 | 68.65 | 98% |
| 1419 | 2018-08-20 16:03:09 | 62.62 | 98% |