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 |
|---|---|---|---|
| 4051 | 2024-07-17 13:40:06 | 74.46 | 98.1% |
| 3121 | 2024-03-08 08:40:18 | 74.45 | 97.2% |
| 2598 | 2024-02-02 15:48:55 | 71.92 | 96.3% |
| 1781 | 2023-12-03 13:21:59 | 67.93 | 97.1% |