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 |
|---|---|---|---|
| 31629 | 2022-08-15 13:30:11 | 105.26 | 98% |
| 31601 | 2022-08-05 11:04:13 | 100.34 | 97% |
| 19332 | 2020-03-18 07:52:57 | 103.99 | 97% |
| 15432 | 2019-08-28 07:27:13 | 94.11 | 97% |
| 7189 | 2018-10-13 08:51:37 | 90.15 | 96% |
| 3033 | 2018-06-06 17:15:34 | 73.83 | 94% |