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 |
|---|---|---|---|
| 9651 | 2024-02-03 09:10:50 | 96.49 | 97.6% |
| 6834 | 2022-07-06 16:33:26 | 95.64 | 98% |
| 5570 | 2021-10-10 20:28:33 | 89.46 | 96% |
| 4964 | 2021-02-11 12:51:31 | 88.33 | 96% |