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 |
|---|---|---|---|
| 5217 | 2022-09-09 07:27:17 | 72.90 | 96% |
| 5138 | 2022-09-02 10:24:55 | 62.83 | 95% |
| 2514 | 2021-12-15 04:53:31 | 57.65 | 94% |