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 |
|---|---|---|---|
| 2306 | 2022-10-31 08:27:04 | 128.52 | 99% |
| 1754 | 2022-08-05 09:25:51 | 123.33 | 98% |
| 174 | 2014-03-31 17:30:26 | 109.73 | 98% |