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 |
|---|---|---|---|
| 51104 | 2020-06-09 13:18:31 | 82.56 | 97% |
| 41299 | 2019-06-18 03:47:03 | 84.30 | 98% |
| 41177 | 2019-06-15 06:09:43 | 78.52 | 97% |
| 40424 | 2019-05-24 02:21:18 | 87.36 | 98% |
| 40110 | 2019-05-13 20:11:53 | 80.70 | 97% |
| 31835 | 2018-12-22 12:24:29 | 99.18 | 98% |
| 30164 | 2018-12-17 16:23:06 | 89.26 | 97% |
| 30027 | 2018-12-17 14:26:24 | 99.59 | 98% |
| 12540 | 2018-04-27 22:08:21 | 74.24 | 98% |
| 11981 | 2018-04-17 23:49:44 | 68.18 | 98% |
| 9666 | 2018-03-04 03:16:09 | 63.92 | 97% |