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 |
|---|---|---|---|
| 7904 | 2020-04-22 01:21:14 | 118.20 | 97% |
| 7737 | 2020-04-20 05:03:22 | 126.90 | 99% |
| 5724 | 2019-10-08 04:09:07 | 112.83 | 97% |
| 5183 | 2019-08-30 02:16:59 | 108.57 | 98% |
| 2718 | 2019-06-20 04:44:43 | 110.65 | 98% |
| 733 | 2019-02-07 17:09:24 | 100.58 | 98% |