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 |
|---|---|---|---|
| 6638 | 2018-11-01 16:01:02 | 159.43 | 99% |
| 5800 | 2018-10-08 21:19:18 | 164.96 | 99% |
| 5589 | 2018-10-06 01:28:16 | 148.95 | 100% |