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 |
---|---|---|---|
14454 | 2025-07-17 16:38:02 | 100.83 | 96% |
13526 | 2025-05-24 20:03:43 | 118.05 | 96.8% |
13415 | 2025-05-21 01:04:13 | 102.55 | 96.8% |
13077 | 2025-04-01 16:27:23 | 99.82 | 96.5% |
13043 | 2025-03-29 20:48:37 | 102.36 | 96% |
12918 | 2025-03-15 18:21:14 | 96.70 | 96.5% |
8096 | 2022-06-14 18:26:23 | 98.36 | 96% |
3644 | 2021-12-25 21:59:42 | 106.84 | 97% |
2334 | 2021-11-26 04:05:02 | 94.02 | 96% |
1809 | 2021-11-13 22:44:01 | 102.19 | 96% |
345 | 2021-10-14 16:27:35 | 85.33 | 95% |