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 |
|---|---|---|---|
| 29052 | 2023-10-15 15:24:41 | 102.20 | 97.1% |
| 24045 | 2020-05-11 07:14:17 | 115.76 | 99% |
| 21324 | 2020-03-14 16:21:10 | 101.52 | 98% |
| 16473 | 2015-09-08 11:39:55 | 97.34 | 93% |
| 14903 | 2015-05-25 11:31:16 | 97.42 | 94% |
| 14570 | 2015-05-12 18:09:33 | 99.57 | 95% |
| 14520 | 2015-05-10 12:12:17 | 97.94 | 94% |
| 13627 | 2015-03-12 14:59:27 | 92.22 | 93% |
| 13029 | 2014-12-09 13:55:46 | 86.47 | 92% |
| 9131 | 2014-02-28 16:03:23 | 85.68 | 92% |
| 9079 | 2014-02-28 08:33:56 | 86.09 | 93% |
| 8944 | 2014-02-26 08:11:32 | 82.87 | 91% |
| 8889 | 2014-02-16 08:15:29 | 94.35 | 94% |
| 6211 | 2013-11-09 15:49:34 | 99.00 | 95% |
| 6150 | 2013-11-08 13:48:53 | 88.75 | 92% |
| 5465 | 2013-10-01 07:38:59 | 105.36 | 97% |
| 5461 | 2013-10-01 05:39:21 | 97.75 | 96% |
| 4080 | 2013-08-20 14:45:56 | 88.98 | 94% |
| 2560 | 2012-09-07 08:19:57 | 92.30 | 96% |
| 1885 | 2012-02-03 09:45:04 | 97.32 | 95% |
| 1866 | 2012-02-02 03:30:50 | 88.15 | 93% |
| 700 | 2011-09-23 06:25:49 | 90.82 | 94% |
| 592 | 2011-09-16 10:42:46 | 88.63 | 94% |