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 |
|---|---|---|---|
| 6345 | 2021-01-30 12:57:35 | 70.75 | 94.7% |
| 5743 | 2021-01-22 02:33:29 | 77.96 | 95% |
| 5381 | 2021-01-18 06:42:57 | 76.60 | 95% |