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 |
|---|---|---|---|
| 13252 | 2023-05-08 05:53:31 | 81.48 | 97% |
| 3976 | 2020-09-22 18:16:47 | 86.52 | 98% |
| 2394 | 2020-01-25 11:56:21 | 74.83 | 96% |