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 |
|---|---|---|---|
| 34997 | 2018-09-14 17:09:14 | 119.38 | 98% |
| 30511 | 2018-07-23 20:12:28 | 116.58 | 98% |
| 18114 | 2018-02-15 13:45:59 | 129.13 | 99% |
| 3795 | 2017-11-09 20:15:50 | 106.51 | 97% |