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 |
|---|---|---|---|
| 3630 | 2021-10-04 02:56:53 | 123.75 | 97% |
| 2834 | 2021-01-03 08:44:46 | 119.76 | 98% |
| 2179 | 2020-10-27 21:03:02 | 123.29 | 97% |