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 |
|---|---|---|---|
| 5548 | 2021-01-30 00:11:33 | 89.00 | 97.5% |
| 5362 | 2021-01-23 03:47:01 | 80.23 | 97% |
| 1561 | 2020-09-03 02:39:23 | 75.92 | 95% |