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 |
|---|---|---|---|
| 5990 | 2021-08-16 01:41:47 | 100.04 | 98% |
| 1703 | 2017-01-21 23:06:52 | 83.55 | 97% |
| 287 | 2016-12-08 03:58:15 | 78.93 | 95% |