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 |
|---|---|---|---|
| 4255 | 2019-12-04 19:48:26 | 119.25 | 96% |
| 933 | 2017-12-05 19:46:31 | 132.98 | 98% |
| 531 | 2017-01-12 08:26:29 | 100.72 | 84% |