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 |
|---|---|---|---|
| 15753 | 2020-03-28 14:06:49 | 144.95 | 99% |
| 13647 | 2018-12-10 14:47:09 | 127.04 | 97% |
| 3611 | 2017-10-13 19:25:48 | 135.88 | 98% |
| 634 | 2017-07-10 02:23:10 | 125.94 | 98% |