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 |
|---|---|---|---|
| 7722 | 2024-03-06 08:57:40 | 104.23 | 96.9% |
| 7673 | 2024-02-24 13:35:54 | 102.88 | 98.9% |
| 4370 | 2022-04-02 06:22:44 | 74.00 | 98% |
| 868 | 2020-03-25 03:42:48 | 83.64 | 98% |
| 213 | 2020-01-17 04:00:32 | 77.96 | 98% |