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 |
|---|---|---|---|
| 10111 | 2024-05-04 11:24:59 | 97.61 | 98% |
| 1751 | 2016-04-16 11:54:19 | 87.72 | 94% |
| 1198 | 2015-01-27 20:13:54 | 92.61 | 95% |
| 258 | 2014-11-17 05:46:20 | 87.09 | 93% |
| 68 | 2014-11-13 00:24:49 | 86.51 | 93% |