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 |
|---|---|---|---|
| 25369 | 2022-09-17 07:32:42 | 71.26 | 97% |
| 24268 | 2022-08-12 16:48:10 | 64.43 | 98% |
| 22083 | 2022-05-26 20:52:26 | 69.57 | 98% |
| 21887 | 2022-05-21 03:27:31 | 69.36 | 98% |
| 9428 | 2021-05-08 15:07:52 | 60.28 | 96% |