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 |
|---|---|---|---|
| 12525 | 2023-12-22 23:14:57 | 139.79 | 99.6% |
| 9622 | 2023-04-12 19:43:56 | 129.16 | 98% |
| 8755 | 2020-09-22 00:27:52 | 96.97 | 97% |
| 8118 | 2020-08-30 22:10:23 | 116.49 | 99% |
| 2073 | 2020-06-10 18:05:58 | 84.83 | 97% |
| 1882 | 2020-06-09 23:48:17 | 99.46 | 98% |