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 |
|---|---|---|---|
| 11232 | 2024-04-03 01:42:41 | 108.40 | 98.1% |
| 10748 | 2023-08-02 03:04:13 | 101.82 | 97% |
| 3953 | 2015-05-30 04:34:56 | 78.70 | 90% |
| 3393 | 2014-12-27 06:45:51 | 80.43 | 92% |
| 3086 | 2014-11-13 16:36:26 | 70.30 | 90% |
| 1296 | 2014-05-03 21:43:33 | 64.32 | 89% |