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 |
|---|---|---|---|
| 4073 | 2018-01-05 08:22:29 | 71.99 | 97% |
| 2451 | 2017-12-20 01:48:30 | 80.51 | 99% |
| 944 | 2017-03-13 19:27:25 | 72.65 | 93% |
| 356 | 2016-05-04 22:30:11 | 77.37 | 97% |