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 |
|---|---|---|---|
| 1419 | 2020-02-22 14:21:26 | 92.56 | 97% |
| 527 | 2018-12-20 19:32:57 | 83.94 | 97% |
| 157 | 2018-10-03 17:09:10 | 95.90 | 98% |