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 |
|---|---|---|---|
| 6333 | 2024-01-13 13:10:40 | 78.68 | 96.9% |
| 4694 | 2023-04-20 08:57:55 | 74.97 | 97% |
| 3859 | 2023-04-04 08:39:05 | 68.73 | 95% |
| 3302 | 2023-03-22 08:01:28 | 75.28 | 96% |