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 |
|---|---|---|---|
| 8298 | 2023-09-24 06:28:10 | 190.14 | 99% |
| 7121 | 2023-06-20 05:35:19 | 182.74 | 98% |
| 6487 | 2023-03-12 08:48:48 | 199.70 | 99% |
| 3541 | 2021-11-20 11:00:09 | 166.15 | 98% |
| 3385 | 2021-11-19 02:09:18 | 194.63 | 99% |