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 |
|---|---|---|---|
| 18922 | 2022-10-26 01:48:31 | 146.22 | 99% |
| 16402 | 2022-08-24 04:07:58 | 151.98 | 99% |
| 16401 | 2022-08-24 04:06:51 | 133.27 | 98% |
| 2976 | 2020-08-05 19:37:37 | 117.65 | 98% |