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 |
|---|---|---|---|
| 9554 | 2020-08-17 14:18:39 | 97.05 | 98% |
| 3097 | 2015-06-25 23:54:11 | 96.12 | 97% |
| 2948 | 2015-06-07 10:17:54 | 83.37 | 93% |
| 2670 | 2015-05-13 01:51:50 | 87.76 | 94% |
| 2592 | 2015-05-02 09:57:29 | 88.28 | 94% |
| 2418 | 2015-04-14 10:08:05 | 84.48 | 92% |