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 |
|---|---|---|---|
| 5383 | 2024-01-15 07:44:28 | 119.25 | 98.9% |
| 2854 | 2023-02-15 02:18:00 | 118.60 | 98% |
| 1102 | 2022-07-10 18:40:26 | 114.56 | 99% |