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 |
|---|---|---|---|
| 36816 | 2025-04-14 15:15:42 | 90.78 | 97.1% |
| 17505 | 2021-05-08 11:00:24 | 101.26 | 97% |
| 16040 | 2021-04-05 14:35:49 | 87.03 | 96% |
| 6447 | 2020-04-17 14:43:20 | 83.10 | 98% |