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 |
|---|---|---|---|
| 56546 | 2019-06-04 13:01:16 | 58.88 | 97% |
| 49564 | 2018-09-28 16:16:40 | 62.52 | 97% |
| 46161 | 2018-06-03 03:37:06 | 61.05 | 96% |
| 14383 | 2016-09-22 15:22:18 | 56.96 | 95% |