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 |
|---|---|---|---|
| 16700 | 2024-05-02 07:37:50 | 89.48 | 98.1% |
| 10070 | 2021-05-16 08:09:21 | 70.23 | 95% |
| 7225 | 2021-02-10 11:06:26 | 80.03 | 96% |