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 |
|---|---|---|---|
| 9328 | 2019-04-02 19:36:10 | 79.44 | 97% |
| 5177 | 2016-02-02 18:31:20 | 62.45 | 88% |
| 3174 | 2015-07-14 18:13:51 | 58.04 | 88% |