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 |
|---|---|---|---|
| 64705 | 2023-12-14 05:12:33 | 99.98 | 98.5% |
| 62500 | 2023-03-21 03:51:29 | 103.20 | 99% |
| 53150 | 2019-09-13 03:06:27 | 114.16 | 99% |
| 50735 | 2019-04-08 03:05:40 | 101.59 | 98% |
| 48698 | 2019-03-07 04:51:56 | 100.10 | 98% |
| 47197 | 2019-02-12 07:37:20 | 102.73 | 98% |
| 33670 | 2018-06-24 01:40:55 | 106.85 | 99% |
| 31316 | 2018-04-15 19:33:38 | 111.76 | 99% |
| 29508 | 2018-02-28 20:40:56 | 99.07 | 99% |
| 27222 | 2017-12-28 07:25:07 | 95.65 | 98% |
| 26017 | 2017-12-09 02:49:21 | 95.56 | 97% |
| 24491 | 2017-10-28 00:41:04 | 103.20 | 99% |
| 23843 | 2017-10-08 05:37:55 | 87.45 | 97% |
| 20876 | 2017-08-02 02:37:23 | 95.31 | 98% |
| 17874 | 2017-05-31 06:19:35 | 92.79 | 96% |
| 16947 | 2017-05-08 05:51:59 | 98.34 | 98% |
| 16891 | 2017-05-07 21:04:19 | 95.44 | 97% |
| 16146 | 2017-04-24 00:50:10 | 95.29 | 96% |
| 13536 | 2017-02-27 22:20:05 | 90.96 | 96% |
| 10807 | 2016-11-26 08:04:48 | 99.09 | 98% |
| 10634 | 2016-11-22 05:42:48 | 84.76 | 94% |
| 9926 | 2016-11-01 04:54:28 | 79.76 | 95% |
| 7598 | 2016-07-30 20:25:05 | 86.50 | 96% |
| 7005 | 2016-07-10 19:01:14 | 82.37 | 94% |
| 4311 | 2013-07-26 02:44:52 | 79.27 | 96% |