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 |
|---|---|---|---|
| 13848 | 2023-01-04 14:50:47 | 66.35 | 98% |
| 6138 | 2021-08-26 11:23:26 | 68.29 | 97% |
| 3955 | 2021-07-29 10:32:01 | 69.99 | 98% |
| 1114 | 2021-05-23 11:32:58 | 59.34 | 96% |