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 |
|---|---|---|---|
| 46307 | 2021-05-19 09:11:34 | 78.16 | 95% |
| 37418 | 2020-03-26 10:30:58 | 87.13 | 97% |
| 25835 | 2019-06-24 16:34:09 | 75.54 | 96% |
| 20023 | 2018-11-12 08:38:08 | 75.94 | 96% |