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 |
|---|---|---|---|
| 5246 | 2023-10-24 18:58:48 | 138.08 | 97.9% |
| 3257 | 2023-10-06 17:45:02 | 123.51 | 97.9% |
| 1237 | 2023-09-13 20:40:44 | 115.38 | 98.5% |