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 |
|---|---|---|---|
| 18452 | 2022-09-12 06:29:09 | 61.92 | 95% |
| 14342 | 2022-02-04 05:43:05 | 55.05 | 94% |
| 7544 | 2021-04-30 13:26:52 | 55.99 | 95% |
| 3839 | 2020-08-24 08:28:30 | 58.54 | 96% |