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 |
|---|---|---|---|
| 7064 | 2025-07-20 16:22:33 | 82.59 | 96% |
| 5548 | 2025-04-17 17:20:14 | 95.95 | 98% |
| 5043 | 2025-03-26 13:23:54 | 73.76 | 95% |
| 3877 | 2025-02-09 23:00:55 | 72.56 | 95% |
| 2492 | 2024-12-17 02:38:14 | 78.62 | 95.5% |
| 655 | 2024-08-27 19:22:47 | 70.85 | 95.5% |
| 201 | 2024-06-29 15:23:14 | 65.72 | 97.1% |