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 |
|---|---|---|---|
| 4091 | 2020-04-16 23:13:11 | 125.04 | 99% |
| 2229 | 2015-03-26 06:36:40 | 109.34 | 95% |
| 1937 | 2014-09-05 07:30:19 | 102.80 | 94% |