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 |
|---|---|---|---|
| 10487 | 2024-02-13 16:48:20 | 88.41 | 96% |
| 9324 | 2022-07-22 20:50:50 | 93.69 | 98% |
| 8718 | 2022-07-16 13:58:03 | 94.75 | 98% |
| 8259 | 2022-01-27 13:14:38 | 86.02 | 96% |
| 2298 | 2018-09-14 19:37:07 | 88.50 | 98% |