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 |
|---|---|---|---|
| 12430 | 2023-03-18 06:32:25 | 106.65 | 98% |
| 6971 | 2022-10-12 07:36:07 | 100.88 | 97% |
| 6893 | 2022-10-11 18:53:26 | 99.57 | 98% |
| 6421 | 2022-10-06 09:06:46 | 95.63 | 96% |
| 4933 | 2022-08-08 14:58:40 | 96.00 | 97% |