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 |
|---|---|---|---|
| 3878 | 2019-10-27 18:36:23 | 106.11 | 98% |
| 2876 | 2019-09-17 17:59:33 | 111.68 | 98% |
| 1243 | 2019-03-10 20:33:25 | 93.45 | 98% |