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 |
|---|---|---|---|
| 7187 | 2025-05-20 14:35:43 | 94.00 | 97% |
| 6780 | 2025-01-30 19:57:03 | 109.65 | 98.3% |
| 6480 | 2024-10-14 20:08:51 | 104.69 | 97.8% |
| 6022 | 2024-09-17 16:24:54 | 94.76 | 97.6% |
| 1870 | 2023-06-27 18:43:47 | 102.92 | 97.9% |