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 |
|---|---|---|---|
| 3711 | 2020-10-11 05:10:56 | 98.09 | 99% |
| 738 | 2016-07-18 03:02:01 | 71.19 | 96% |
| 633 | 2015-07-11 04:59:16 | 84.41 | 95% |
| 560 | 2015-05-02 03:03:39 | 72.03 | 91% |