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 |
|---|---|---|---|
| 2825 | 2020-05-08 07:17:28 | 82.05 | 94% |
| 1145 | 2020-05-04 23:46:54 | 87.76 | 97% |
| 129 | 2020-05-03 01:33:29 | 86.56 | 97% |