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 |
|---|---|---|---|
| 4366 | 2018-12-07 01:01:23 | 116.04 | 98% |
| 3288 | 2018-11-27 23:46:02 | 118.63 | 98% |
| 396 | 2017-11-02 22:04:47 | 117.46 | 99% |
| 348 | 2017-11-02 17:51:34 | 106.26 | 98% |