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 |
|---|---|---|---|
| 23579 | 2024-02-22 14:58:25 | 66.87 | 97% |
| 18261 | 2016-05-01 02:58:10 | 65.97 | 97% |
| 8502 | 2014-02-21 15:54:07 | 63.88 | 90% |
| 6920 | 2013-12-18 01:47:00 | 62.37 | 89% |