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 |
|---|---|---|---|
| 29671 | 2019-10-08 01:55:46 | 91.47 | 98% |
| 25720 | 2018-01-29 00:07:04 | 75.76 | 96% |
| 24290 | 2018-01-14 23:56:29 | 74.25 | 95% |
| 22479 | 2017-11-14 02:58:41 | 86.95 | 98% |
| 16141 | 2017-06-24 00:53:55 | 74.49 | 96% |
| 15538 | 2017-06-01 05:02:08 | 81.35 | 94% |
| 12001 | 2017-03-11 16:10:51 | 68.32 | 90% |