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 |
|---|---|---|---|
| 3734 | 2023-11-12 10:19:02 | 83.23 | 96.7% |
| 2492 | 2023-10-14 16:04:37 | 79.07 | 95.7% |
| 2423 | 2023-10-14 12:35:28 | 66.69 | 97.9% |