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 |
|---|---|---|---|
| 10012 | 2024-08-01 00:29:16 | 85.35 | 96.2% |
| 9992 | 2024-07-12 17:54:37 | 85.59 | 96.8% |
| 8537 | 2021-07-18 16:14:13 | 98.72 | 97% |