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 |
|---|---|---|---|
| 18895 | 2021-06-25 16:06:19 | 88.86 | 99% |
| 12417 | 2017-01-08 19:33:55 | 72.81 | 96% |
| 11213 | 2016-10-09 18:19:20 | 83.39 | 100% |
| 10045 | 2016-07-04 17:01:34 | 72.24 | 98% |
| 9688 | 2016-06-09 00:51:56 | 83.61 | 100% |
| 9445 | 2016-05-26 00:26:52 | 82.28 | 99% |
| 8080 | 2016-02-18 01:48:07 | 83.23 | 99% |
| 7115 | 2015-12-10 02:31:17 | 73.06 | 98% |
| 4217 | 2015-06-07 19:48:47 | 81.97 | 98% |
| 3498 | 2015-03-26 01:19:47 | 74.17 | 99% |
| 3308 | 2015-03-11 01:14:26 | 81.64 | 99% |
| 2983 | 2015-02-19 02:20:46 | 83.99 | 98% |
| 2562 | 2015-01-24 21:38:32 | 76.72 | 99% |
| 1707 | 2014-11-30 19:36:29 | 82.44 | 98% |
| 1386 | 2014-11-12 01:47:01 | 85.70 | 99% |
| 675 | 2014-10-02 00:41:25 | 80.83 | 98% |
| 235 | 2014-08-31 18:52:48 | 86.12 | 99% |