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 |
|---|---|---|---|
| 9979 | 2020-08-10 20:40:51 | 95.18 | 98% |
| 9700 | 2020-07-28 23:00:46 | 96.32 | 98% |
| 7511 | 2020-05-24 20:29:26 | 92.52 | 98% |