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 |
|---|---|---|---|
| 24296 | 2024-10-23 01:05:11 | 139.71 | 98.5% |
| 23881 | 2024-10-03 12:39:45 | 129.33 | 98.2% |
| 20976 | 2024-07-26 20:45:02 | 136.95 | 97.8% |
| 16329 | 2024-06-05 16:07:01 | 143.50 | 98.6% |
| 9076 | 2024-03-03 23:59:48 | 116.50 | 97.9% |
| 3040 | 2023-03-04 05:43:26 | 138.65 | 100% |
| 2145 | 2023-01-17 14:26:10 | 140.47 | 99% |