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 |
|---|---|---|---|
| 8586 | 2024-01-29 17:05:05 | 92.27 | 95.7% |
| 7921 | 2024-01-13 17:06:52 | 92.89 | 95.2% |
| 6220 | 2023-03-17 08:10:02 | 86.48 | 95% |