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 |
|---|---|---|---|
| 5501 | 2021-07-16 22:30:54 | 77.25 | 96% |
| 5308 | 2021-07-10 03:59:15 | 75.31 | 97% |
| 4904 | 2021-05-07 13:12:19 | 69.82 | 94% |