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 |
|---|---|---|---|
| 15425 | 2022-10-22 03:33:34 | 79.31 | 97% |
| 14553 | 2022-07-27 11:33:29 | 76.69 | 97% |
| 12718 | 2022-02-02 04:18:31 | 85.85 | 97% |
| 8383 | 2021-07-16 07:25:35 | 77.73 | 98% |