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 |
|---|---|---|---|
| 14147 | 2018-08-09 03:34:46 | 94.55 | 98% |
| 7719 | 2018-01-13 06:24:25 | 82.89 | 97% |
| 5527 | 2017-12-27 04:48:30 | 87.70 | 99% |
| 3530 | 2017-12-11 01:18:07 | 78.82 | 98% |