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 |
|---|---|---|---|
| 7070 | 2024-06-26 01:47:20 | 115.13 | 97.9% |
| 5363 | 2022-12-21 01:54:25 | 112.29 | 97% |
| 3430 | 2021-03-04 23:42:51 | 104.24 | 98% |
| 430 | 2019-03-29 18:25:24 | 88.08 | 95% |