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 |
|---|---|---|---|
| 7646 | 2019-11-24 23:04:44 | 87.15 | 98% |
| 6330 | 2019-08-25 14:19:25 | 80.14 | 96% |
| 3067 | 2019-02-25 15:19:18 | 76.06 | 96% |
| 2825 | 2019-02-08 17:43:09 | 73.96 | 96% |