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 |
|---|---|---|---|
| 15017 | 2018-05-21 13:29:37 | 150.00 | 99% |
| 6904 | 2017-11-05 10:39:06 | 155.20 | 99% |
| 6787 | 2017-11-02 10:32:47 | 143.72 | 99% |
| 4991 | 2017-10-01 04:39:46 | 138.44 | 99% |
| 2305 | 2017-08-30 11:00:41 | 131.98 | 99% |