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 |
|---|---|---|---|
| 12696 | 2019-02-06 11:41:15 | 168.93 | 99% |
| 11377 | 2019-01-30 05:53:51 | 163.76 | 99% |
| 5209 | 2018-06-15 08:04:30 | 148.31 | 98% |
| 5130 | 2018-06-13 04:41:56 | 142.22 | 98% |
| 4058 | 2018-05-19 16:09:04 | 152.53 | 98% |