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 |
|---|---|---|---|
| 20540 | 2024-05-03 12:52:35 | 101.60 | 95.5% |
| 20345 | 2024-03-25 00:06:56 | 102.40 | 97.6% |
| 19879 | 2023-11-10 23:58:54 | 93.88 | 96.9% |
| 16272 | 2021-05-11 10:46:27 | 99.08 | 98% |
| 15459 | 2021-02-28 22:46:25 | 83.77 | 94.5% |
| 10445 | 2020-06-21 13:33:28 | 84.89 | 96% |
| 10250 | 2020-06-15 02:16:40 | 95.02 | 97% |
| 9419 | 2020-04-19 08:16:01 | 86.45 | 96% |