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 |
|---|---|---|---|
| 739 | 2025-06-11 02:01:12 | 153.68 | 97% |
| 707 | 2025-06-09 00:44:41 | 125.90 | 95% |
| 118 | 2025-05-09 19:31:17 | 133.07 | 96.7% |