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 |
|---|---|---|---|
| 10683 | 2022-12-05 15:26:17 | 92.63 | 97% |
| 9894 | 2022-10-25 04:57:52 | 91.61 | 97% |
| 9295 | 2022-08-11 13:34:42 | 101.53 | 97% |
| 6633 | 2022-01-07 19:54:02 | 95.50 | 98% |
| 3160 | 2021-04-06 12:31:08 | 78.92 | 96% |