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 |
|---|---|---|---|
| 3309 | 2023-09-03 03:07:39 | 110.61 | 99% |
| 1252 | 2022-10-01 07:28:48 | 94.67 | 99% |
| 55 | 2021-10-30 19:20:21 | 84.23 | 98% |