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 |
|---|---|---|---|
| 24476 | 2022-01-13 22:00:40 | 101.27 | 98% |
| 21509 | 2021-08-11 10:39:27 | 102.33 | 99% |
| 20839 | 2021-07-25 16:24:01 | 89.93 | 98% |
| 18358 | 2021-05-04 12:48:06 | 88.60 | 97% |
| 18022 | 2021-04-23 13:40:42 | 88.79 | 97% |
| 16819 | 2021-03-27 02:29:51 | 82.93 | 97% |