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 |
|---|---|---|---|
| 9214 | 2021-03-13 16:17:08 | 101.50 | 97% |
| 6925 | 2016-03-06 03:03:46 | 108.41 | 94% |
| 6699 | 2016-02-17 17:45:55 | 117.58 | 96% |
| 4357 | 2014-10-16 01:56:20 | 118.16 | 96% |
| 4276 | 2014-10-13 01:24:13 | 103.32 | 92% |
| 3864 | 2014-07-04 20:08:42 | 106.59 | 95% |
| 2989 | 2014-03-25 12:29:12 | 86.74 | 89% |
| 1821 | 2014-02-20 19:54:37 | 91.18 | 90% |
| 238 | 2014-01-21 13:03:23 | 81.00 | 90% |