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 |
|---|---|---|---|
| 21971 | 2020-10-27 23:33:57 | 149.09 | 99% |
| 17795 | 2020-02-06 15:38:59 | 143.25 | 98% |
| 12054 | 2019-05-22 00:34:26 | 131.23 | 99% |
| 518 | 2018-10-29 15:27:52 | 118.10 | 98% |