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 |
|---|---|---|---|
| 48179 | 2018-02-15 13:45:52 | 153.32 | 99% |
| 33078 | 2017-10-31 06:27:21 | 141.81 | 99% |
| 28884 | 2017-10-13 19:25:53 | 119.93 | 97% |
| 1834 | 2017-09-01 19:11:14 | 72.16 | 95% |