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 |
|---|---|---|---|
| 9695 | 2022-10-10 13:25:20 | 134.40 | 98% |
| 8622 | 2022-03-06 04:16:22 | 130.53 | 97% |
| 7722 | 2021-12-08 23:28:40 | 141.09 | 98% |
| 2568 | 2020-10-29 21:52:35 | 126.12 | 98% |