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 |
|---|---|---|---|
| 2023 | 2022-10-17 12:28:41 | 90.87 | 97% |
| 1902 | 2022-10-14 08:11:33 | 81.07 | 95% |
| 364 | 2022-06-16 16:15:16 | 79.42 | 95% |