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 |
|---|---|---|---|
| 16390 | 2021-12-23 08:13:18 | 144.61 | 98% |
| 10149 | 2020-03-08 10:09:38 | 97.47 | 95% |
| 6853 | 2019-12-29 09:47:31 | 119.81 | 97% |