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 |
|---|---|---|---|
| 4861 | 2021-08-16 08:04:07 | 121.71 | 98% |
| 4027 | 2021-05-08 20:04:06 | 110.68 | 97% |
| 3373 | 2021-02-23 03:38:34 | 123.24 | 98% |