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 |
|---|---|---|---|
| 4368 | 2022-02-08 21:31:44 | 108.22 | 98% |
| 3147 | 2022-01-12 07:44:10 | 107.83 | 97% |
| 3140 | 2022-01-12 04:25:49 | 109.92 | 98% |
| 2109 | 2021-12-31 09:29:07 | 116.07 | 98% |