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 |
|---|---|---|---|
| 11524 | 2023-11-11 07:15:46 | 93.19 | 98.9% |
| 7593 | 2022-08-17 14:52:16 | 86.41 | 98% |
| 2269 | 2022-02-09 06:15:26 | 74.50 | 96% |
| 1519 | 2022-02-01 03:15:22 | 75.43 | 97% |