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 |
|---|---|---|---|
| 3217 | 2021-12-06 01:04:01 | 124.85 | 96% |
| 2724 | 2021-11-28 19:07:50 | 139.32 | 97% |
| 2189 | 2021-10-22 22:20:06 | 137.58 | 98% |
| 341 | 2020-06-03 04:54:18 | 145.13 | 98% |