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 |
|---|---|---|---|
| 10642 | 2023-01-18 20:09:19 | 88.96 | 99% |
| 8006 | 2019-09-03 21:47:13 | 91.02 | 99% |
| 7248 | 2019-04-26 19:49:10 | 85.72 | 98% |
| 3199 | 2018-06-01 17:54:58 | 83.03 | 97% |