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 |
|---|---|---|---|
| 1939 | 2024-01-02 20:51:28 | 98.44 | 98.3% |
| 1079 | 2010-02-17 08:20:58 | 94.41 | |
| 670 | 2009-09-21 17:01:34 | 98.94 |