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 |
|---|---|---|---|
| 9320 | 2020-08-21 15:24:01 | 95.15 | 96% |
| 6920 | 2020-04-07 06:31:29 | 92.53 | 96% |
| 3846 | 2020-02-02 16:28:26 | 95.12 | 97% |