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 |
|---|---|---|---|
| 11104 | 2022-09-25 23:31:22 | 113.44 | 98% |
| 9820 | 2022-08-12 15:55:06 | 102.32 | 97% |
| 4315 | 2022-01-07 20:30:43 | 92.72 | 96% |
| 3903 | 2021-04-16 01:51:42 | 80.31 | 95% |