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 |
|---|---|---|---|
| 12184 | 2023-08-26 22:05:43 | 91.88 | 98% |
| 12003 | 2016-05-05 13:06:11 | 91.08 | 98% |
| 9854 | 2015-02-13 11:19:28 | 82.32 | 99% |
| 9806 | 2015-02-05 11:24:17 | 85.50 | 96% |
| 9155 | 2014-11-04 20:07:46 | 84.01 | 95% |
| 8927 | 2014-09-06 16:51:44 | 89.83 | 94% |
| 8747 | 2014-07-27 10:15:25 | 80.15 | 94% |
| 8566 | 2014-07-06 08:01:36 | 61.88 | 92% |
| 8261 | 2014-06-25 20:43:57 | 70.37 | 96% |
| 6463 | 2014-04-11 21:59:49 | 68.44 | 94% |
| 6412 | 2014-04-10 13:14:28 | 68.88 | 93% |
| 6022 | 2014-03-25 01:31:50 | 65.53 | 92% |
| 4399 | 2014-02-23 14:32:35 | 74.11 | 96% |
| 3883 | 2014-02-19 23:47:56 | 62.69 | 97% |