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 |
|---|---|---|---|
| 11465 | 2021-02-06 21:17:55 | 113.79 | 97.3% |
| 8665 | 2020-08-23 17:21:52 | 111.37 | 97% |
| 6645 | 2020-07-29 00:58:26 | 113.06 | 98% |
| 5535 | 2020-07-21 21:53:28 | 114.97 | 97% |
| 885 | 2020-05-04 04:40:22 | 104.61 | 98% |