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 |
|---|---|---|---|
| 2376 | 2020-01-22 05:27:23 | 88.48 | 99% |
| 2007 | 2019-11-29 09:21:04 | 83.15 | 97% |
| 1546 | 2019-09-24 06:59:58 | 82.94 | 98% |