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 |
|---|---|---|---|
| 6576 | 2020-11-26 02:05:06 | 90.46 | 96% |
| 5882 | 2020-10-23 17:16:33 | 117.54 | 97% |
| 3255 | 2020-07-19 09:39:42 | 94.27 | 97% |