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 |
|---|---|---|---|
| 8634 | 2024-01-18 12:08:27 | 100.40 | 98.1% |
| 8515 | 2023-12-27 01:47:00 | 109.98 | 98.5% |
| 2709 | 2021-03-23 02:20:26 | 57.49 | 95% |