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 |
|---|---|---|---|
| 43316 | 2024-04-02 20:46:41 | 128.87 | 96.9% |
| 43205 | 2024-04-02 12:41:40 | 132.30 | 98.1% |
| 17671 | 2019-03-15 14:08:04 | 134.17 | 98% |
| 14133 | 2019-02-22 09:51:43 | 134.87 | 98% |
| 13645 | 2019-02-18 15:17:17 | 140.22 | 99% |
| 8585 | 2018-12-29 15:45:57 | 137.64 | 99% |
| 3252 | 2018-10-14 12:49:26 | 129.58 | 99% |
| 2099 | 2018-08-30 12:18:44 | 126.50 | 98% |
| 9 | 2018-01-17 13:30:41 | 124.19 | 99% |