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 |
|---|---|---|---|
| 26913 | 2023-02-18 12:48:46 | 87.45 | 97% |
| 23439 | 2022-05-12 12:26:56 | 83.07 | 97% |
| 21805 | 2022-04-25 10:42:16 | 87.37 | 96% |
| 20135 | 2022-04-08 15:07:36 | 88.47 | 98% |
| 11077 | 2021-12-04 15:32:38 | 75.35 | 97% |
| 6946 | 2021-09-26 08:16:42 | 68.65 | 95% |