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 |
|---|---|---|---|
| 18260 | 2021-08-13 09:58:14 | 64.97 | 98% |
| 16598 | 2021-03-03 17:34:32 | 57.97 | 96% |
| 12617 | 2021-01-19 06:14:01 | 65.78 | 94% |
| 8086 | 2020-07-10 05:11:03 | 56.69 | 95% |