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 |
|---|---|---|---|
| 24604 | 2022-09-19 19:44:16 | 88.62 | 99% |
| 24541 | 2022-08-18 21:46:22 | 89.98 | 99% |
| 22386 | 2022-01-17 09:15:02 | 76.84 | 97% |
| 21368 | 2021-09-27 02:34:07 | 83.15 | 97% |
| 21140 | 2021-09-06 04:02:29 | 78.15 | 97% |
| 7404 | 2020-03-28 19:24:56 | 69.03 | 98% |