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 |
|---|---|---|---|
| 6329 | 2018-11-24 10:23:32 | 83.05 | 97% |
| 2747 | 2017-01-08 00:50:56 | 77.22 | 93% |
| 67 | 2016-12-07 16:57:27 | 80.87 | 98% |