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 |
|---|---|---|---|
| 13531 | 2021-03-22 16:09:15 | 94.95 | 99% |
| 9824 | 2019-09-30 15:26:58 | 95.40 | 98% |
| 7980 | 2019-03-14 07:57:47 | 92.72 | 99% |
| 87 | 2017-10-27 15:26:08 | 77.10 | 99% |