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 |
|---|---|---|---|
| 25994 | 2023-06-16 06:21:30 | 201.44 | 99% |
| 22576 | 2022-07-01 06:49:15 | 218.31 | 100% |
| 4618 | 2020-09-22 04:28:28 | 160.86 | 98% |