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 |
|---|---|---|---|
| 5804 | 2023-12-05 21:26:03 | 62.31 | 96.2% |
| 4962 | 2023-07-24 21:34:06 | 63.87 | 96.1% |
| 4433 | 2023-07-04 20:14:00 | 68.21 | 95.4% |