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 |
|---|---|---|---|
| 4056 | 2024-01-02 20:51:17 | 123.80 | 98.3% |
| 3699 | 2023-11-17 00:55:46 | 108.31 | 97.2% |
| 3041 | 2021-07-11 20:32:37 | 111.64 | 98% |
| 925 | 2013-12-24 04:19:17 | 99.89 | 96% |
| 697 | 2013-11-21 06:57:05 | 100.11 | 95% |
| 64 | 2013-09-16 20:01:29 | 90.14 | 95% |