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 |
|---|---|---|---|
| 3179 | 2020-10-03 21:59:55 | 115.59 | 97% |
| 1658 | 2020-09-02 22:57:24 | 112.73 | 98% |
| 1657 | 2020-09-02 22:56:21 | 102.33 | 97% |