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 |
|---|---|---|---|
| 8635 | 2018-11-15 16:09:38 | 81.79 | 95% |
| 8318 | 2018-10-13 16:38:08 | 99.48 | 98% |
| 4821 | 2018-02-16 14:31:36 | 85.55 | 97% |