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 |
|---|---|---|---|
| 22122 | 2023-08-11 04:34:26 | 75.16 | 95.2% |
| 16329 | 2023-02-15 06:38:26 | 61.32 | 97% |
| 14234 | 2022-08-25 03:12:33 | 57.21 | 97% |
| 13389 | 2022-08-09 15:23:00 | 79.53 | 97% |
| 12575 | 2022-07-20 13:27:02 | 73.87 | 96% |