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 |
|---|---|---|---|
| 8245 | 2023-10-02 20:08:12 | 110.33 | 98.5% |
| 6610 | 2023-04-28 15:02:31 | 99.30 | 97% |
| 4918 | 2023-03-21 20:11:22 | 110.99 | 98% |
| 3564 | 2023-02-18 03:27:34 | 102.05 | 98% |