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 |
|---|---|---|---|
| 102122 | 2023-10-06 17:44:57 | 139.17 | 97.7% |
| 100970 | 2023-09-20 17:10:06 | 135.25 | 97% |
| 99426 | 2023-07-04 17:26:56 | 149.30 | 98% |
| 86870 | 2023-01-03 18:04:39 | 146.93 | 98% |
| 79958 | 2022-10-29 08:42:21 | 117.99 | 98% |
| 78412 | 2022-10-25 13:12:40 | 129.91 | 98% |
| 76302 | 2022-10-19 10:59:26 | 126.03 | 97% |
| 76181 | 2022-10-18 22:33:01 | 128.54 | 98% |
| 75879 | 2022-10-18 14:22:36 | 137.28 | 99% |
| 73772 | 2022-10-13 17:10:33 | 135.72 | 98% |
| 72150 | 2022-10-08 14:16:38 | 131.89 | 98% |
| 69953 | 2022-09-30 22:47:06 | 123.35 | 98% |
| 63360 | 2022-08-28 16:24:42 | 140.41 | 99% |
| 48469 | 2017-05-10 09:59:17 | 96.71 | 93% |