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 |
|---|---|---|---|
| 7808 | 2025-02-13 11:17:34 | 93.78 | 96.8% |
| 7597 | 2025-01-21 18:41:05 | 99.28 | 97.5% |
| 7269 | 2024-10-25 09:03:19 | 92.33 | 96.9% |
| 6810 | 2024-08-20 16:24:31 | 88.11 | 96.3% |
| 6011 | 2024-07-16 18:13:53 | 86.17 | 96.8% |
| 3460 | 2022-07-04 06:48:29 | 73.50 | 96% |
| 2456 | 2022-02-18 08:42:00 | 77.69 | 96% |