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 |
|---|---|---|---|
| 7684 | 2023-12-15 08:12:05 | 87.87 | 98.5% |
| 7449 | 2023-11-28 13:35:54 | 86.34 | 98.7% |
| 5060 | 2023-02-27 17:41:25 | 79.68 | 98% |