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 |
|---|---|---|---|
| 18450 | 2019-01-25 11:49:00 | 91.03 | 99% |
| 14725 | 2018-09-18 04:05:39 | 89.03 | 99% |
| 10936 | 2018-07-23 23:25:07 | 82.25 | 97% |
| 5339 | 2018-03-04 23:01:54 | 87.58 | 99% |