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 |
|---|---|---|---|
| 14276 | 2023-03-21 19:10:42 | 131.14 | 99% |
| 13752 | 2022-12-06 19:57:35 | 137.60 | 99% |
| 12640 | 2022-09-18 18:20:44 | 144.80 | 99% |
| 11462 | 2022-04-02 14:20:51 | 120.76 | 97% |
| 10387 | 2021-10-11 11:01:52 | 143.50 | 99% |
| 10386 | 2021-10-11 10:58:43 | 128.91 | 97% |