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 |
|---|---|---|---|
| 18576 | 2023-07-15 23:51:17 | 122.65 | 98% |
| 16577 | 2020-05-15 21:07:57 | 120.01 | 97% |
| 14860 | 2016-12-27 03:12:06 | 131.02 | 98% |
| 14650 | 2015-03-31 06:46:53 | 113.20 | 94% |
| 14571 | 2015-03-16 06:32:28 | 143.86 | 97% |
| 14440 | 2014-10-22 23:20:22 | 123.66 | 92% |
| 14002 | 2013-12-05 18:32:43 | 119.49 | 95% |
| 13737 | 2013-12-04 07:38:37 | 135.02 | 98% |
| 13425 | 2013-12-01 21:56:42 | 103.49 | 90% |
| 13019 | 2013-04-26 05:48:57 | 128.22 | 96% |
| 12420 | 2013-04-12 02:06:12 | 133.98 | 97% |
| 11258 | 2013-03-11 04:58:49 | 111.45 | 91% |
| 11111 | 2013-03-09 19:55:58 | 118.98 | 91% |
| 8342 | 2012-07-14 05:04:21 | 127.12 | 94% |
| 8166 | 2012-07-12 00:27:12 | 113.73 | 92% |
| 6474 | 2012-06-23 02:21:06 | 126.75 | 95% |
| 6396 | 2012-06-21 06:59:58 | 133.12 | 98% |
| 6124 | 2012-06-17 07:26:53 | 131.19 | 97% |
| 5675 | 2012-06-12 19:41:21 | 119.70 | 92% |
| 5591 | 2012-06-11 18:27:43 | 102.66 | 91% |
| 5320 | 2012-05-30 03:42:30 | 126.76 | 95% |
| 5012 | 2012-05-21 02:26:50 | 123.03 | 94% |
| 4378 | 2012-05-12 16:57:22 | 128.23 | 96% |
| 4128 | 2012-05-11 01:36:05 | 123.52 | 95% |
| 3260 | 2012-04-22 17:38:41 | 112.90 | 93% |
| 836 | 2012-01-26 02:18:35 | 109.96 | 93% |
| 767 | 2012-01-25 02:36:38 | 105.16 | 92% |