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 |
|---|---|---|---|
| 20112 | 2022-11-10 23:51:47 | 88.74 | 98% |
| 17562 | 2019-04-12 23:23:44 | 85.40 | 99% |
| 13988 | 2016-01-31 10:22:55 | 69.86 | 93% |
| 12894 | 2015-03-23 05:26:20 | 78.88 | 96% |
| 9994 | 2014-05-16 19:07:37 | 67.97 | 97% |
| 6758 | 2011-07-20 00:40:48 | 65.78 | 95% |
| 5347 | 2011-06-10 05:18:04 | 58.48 | 95% |