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 |
|---|---|---|---|
| 2317 | 2023-10-02 22:44:51 | 66.86 | 96.8% |
| 2019 | 2023-09-02 17:26:52 | 71.75 | 97% |
| 1023 | 2021-11-23 14:36:30 | 68.61 | 97% |