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 |
|---|---|---|---|
| 21574 | 2020-10-03 19:06:19 | 115.44 | 98% |
| 17566 | 2020-07-14 00:16:40 | 112.54 | 97% |
| 16390 | 2020-07-08 18:50:57 | 106.88 | 97% |
| 11684 | 2020-03-25 03:42:45 | 88.94 | 97% |
| 5845 | 2019-06-11 00:54:57 | 99.74 | 97% |
| 4826 | 2019-05-25 05:51:41 | 91.32 | 98% |