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 |
|---|---|---|---|
| 1998 | 2024-12-19 13:07:17 | 112.06 | 97.2% |
| 1797 | 2024-11-22 14:30:56 | 105.09 | 96.8% |
| 348 | 2024-03-06 14:08:02 | 91.90 | 94.5% |