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 |
|---|---|---|---|
| 9571 | 2023-01-15 08:01:56 | 109.90 | 98% |
| 5590 | 2016-05-05 12:49:49 | 104.20 | 96% |
| 2119 | 2013-11-28 13:35:23 | 94.35 | 94% |
| 1320 | 2013-09-09 05:45:18 | 79.32 | 90% |
| 1037 | 2013-08-24 13:24:05 | 75.89 | 88% |
| 951 | 2013-01-09 20:12:18 | 71.37 | 88% |
| 598 | 2012-08-29 02:04:32 | 74.23 | 90% |
| 570 | 2012-08-26 05:37:36 | 66.47 | 86% |