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 |
|---|---|---|---|
| 26071 | 2022-01-19 13:32:07 | 110.22 | 99% |
| 23806 | 2022-01-05 13:58:09 | 123.56 | 100% |
| 22523 | 2021-12-30 22:10:07 | 107.04 | 98% |
| 20847 | 2021-12-20 16:28:25 | 105.57 | 98% |
| 19578 | 2021-11-30 13:33:14 | 111.11 | 100% |
| 18930 | 2021-11-22 12:04:49 | 112.01 | 99% |
| 13362 | 2021-03-18 15:01:27 | 113.82 | 99% |
| 10916 | 2021-02-14 20:46:08 | 106.10 | 97.5% |
| 2212 | 2020-11-18 22:30:19 | 94.64 | 96% |
| 2103 | 2020-11-18 14:24:34 | 98.96 | 98% |
| 955 | 2020-11-12 15:13:34 | 102.08 | 98% |