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 |
|---|---|---|---|
| 7287 | 2025-04-14 19:50:34 | 139.85 | 97.6% |
| 4909 | 2025-02-16 20:20:59 | 141.74 | 98.3% |
| 4327 | 2023-07-29 17:33:47 | 127.01 | 97.2% |
| 4317 | 2023-07-29 14:56:10 | 126.85 | 97.3% |
| 1720 | 2018-11-10 02:54:36 | 124.99 | 98% |