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 |
|---|---|---|---|
| 20310 | 2020-07-19 20:06:22 | 136.55 | 99% |
| 19041 | 2020-05-13 02:32:42 | 145.84 | 99% |
| 14319 | 2019-08-27 16:47:52 | 127.25 | 98% |
| 7881 | 2018-08-22 16:12:59 | 134.18 | 99% |
| 1794 | 2018-03-09 12:38:11 | 104.71 | 98% |
| 127 | 2017-09-20 07:57:29 | 116.13 | 99% |