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 |
|---|---|---|---|
| 2670 | 2023-02-12 01:18:59 | 94.45 | 96% |
| 1014 | 2022-02-08 02:03:14 | 100.91 | 97% |