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 |
|---|---|---|---|
| 18933 | 2022-12-17 10:53:32 | 94.77 | 97% |
| 18178 | 2022-11-01 07:00:29 | 97.08 | 97% |
| 17231 | 2022-09-19 05:29:09 | 100.85 | 95% |
| 15445 | 2022-05-12 22:25:46 | 90.79 | 96% |
| 9939 | 2021-03-21 18:32:57 | 86.63 | 97% |
| 6647 | 2021-02-02 16:46:00 | 82.48 | 95.9% |
| 5315 | 2021-01-23 09:48:36 | 85.95 | 97% |