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 |
|---|---|---|---|
| 46649 | 2021-11-11 00:49:37 | 149.03 | 99% |
| 34263 | 2018-07-26 23:24:59 | 139.78 | 98% |
| 14350 | 2016-03-23 19:19:29 | 113.33 | 84% |
| 8225 | 2014-12-03 17:01:15 | 120.75 | 91% |
| 7898 | 2014-10-24 17:26:11 | 132.03 | 94% |
| 6833 | 2014-08-02 15:24:10 | 115.65 | 94% |
| 5592 | 2014-05-07 22:52:23 | 108.69 | 87% |
| 5008 | 2014-01-29 19:01:13 | 113.02 | 97% |
| 3008 | 2013-12-04 19:09:33 | 106.58 | 96% |