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 |
|---|---|---|---|
| 16190 | 2021-11-14 14:06:05 | 77.81 | 97% |
| 14528 | 2021-01-02 06:36:16 | 73.33 | 95% |
| 13462 | 2020-10-19 03:41:52 | 77.23 | 95% |