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 |
|---|---|---|---|
| 3254 | 2022-09-23 20:45:33 | 92.94 | 97% |
| 3017 | 2022-07-27 01:31:50 | 79.63 | 95% |
| 2686 | 2022-06-27 19:57:46 | 89.30 | 97% |
| 1442 | 2022-03-08 23:42:02 | 81.34 | 95% |