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 |
|---|---|---|---|
| 10928 | 2025-07-26 02:52:16 | 109.84 | 98% |
| 10806 | 2025-07-25 19:44:56 | 109.07 | 98% |
| 10346 | 2025-07-14 15:27:17 | 95.83 | 96% |
| 9596 | 2025-07-09 02:18:28 | 98.81 | 96% |
| 7018 | 2025-06-30 04:52:49 | 97.79 | 97% |
| 5486 | 2025-06-19 16:54:40 | 97.64 | 97% |
| 4055 | 2023-08-26 22:05:40 | 95.26 | 95.5% |