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 |
|---|---|---|---|
| 7591 | 2023-02-16 02:24:28 | 85.22 | 99% |
| 5474 | 2021-11-20 02:55:40 | 74.44 | 98% |
| 3700 | 2021-05-02 11:19:37 | 83.16 | 98% |
| 2143 | 2019-08-11 07:55:16 | 66.91 | 96% |
| 1649 | 2019-04-10 10:59:34 | 67.85 | 97% |