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 |
|---|---|---|---|
| 2025 | 2016-05-24 04:50:49 | 87.68 | 97% |
| 1990 | 2016-05-23 22:15:34 | 86.61 | 96% |
| 1007 | 2016-05-06 00:16:08 | 76.80 | 96% |