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 |
|---|---|---|---|
| 23357 | 2023-04-21 13:16:39 | 103.93 | 98% |
| 18109 | 2022-10-29 18:50:22 | 99.53 | 98% |
| 13825 | 2022-10-10 18:51:20 | 105.67 | 99% |
| 1214 | 2013-04-22 23:25:57 | 89.88 | 96% |
| 806 | 2011-05-23 03:40:24 | 81.36 | 98% |
| 614 | 2011-05-14 02:31:30 | 84.72 | 99% |