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 |
|---|---|---|---|
| 50829 | 2021-06-08 21:29:48 | 115.29 | 96% |
| 26670 | 2018-10-11 17:09:32 | 119.48 | 97% |
| 6313 | 2017-05-24 21:09:26 | 101.16 | 88% |
| 4457 | 2017-04-02 22:48:41 | 112.59 | 91% |
| 3619 | 2017-03-11 21:45:41 | 103.93 | 92% |
| 1619 | 2017-01-08 15:15:08 | 95.15 | 89% |