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 |
|---|---|---|---|
| 17165 | 2025-06-05 10:56:28 | 76.76 | 97% |
| 16365 | 2025-05-24 06:26:05 | 69.67 | 97% |
| 15318 | 2025-05-15 18:35:22 | 70.64 | 96.4% |
| 13857 | 2025-04-30 00:11:09 | 71.04 | 95.6% |
| 13765 | 2025-04-28 05:12:45 | 71.13 | 95.5% |
| 13407 | 2025-04-25 18:33:30 | 69.69 | 96.3% |
| 11762 | 2025-03-31 20:42:33 | 68.71 | 95.7% |
| 8728 | 2025-02-10 01:17:13 | 72.66 | 96.9% |
| 7381 | 2025-01-14 19:41:15 | 74.90 | 97.7% |