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 |
|---|---|---|---|
| 15029 | 2020-07-18 08:46:06 | 87.29 | 97% |
| 13829 | 2020-06-22 10:22:36 | 98.83 | 98% |
| 11085 | 2020-04-30 12:56:02 | 74.46 | 96% |