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 |
|---|---|---|---|
| 8266 | 2020-11-20 12:25:10 | 93.22 | 98% |
| 6407 | 2020-09-30 07:51:06 | 98.88 | 99% |
| 4708 | 2020-05-24 17:29:43 | 82.85 | 97% |
| 4074 | 2020-04-24 11:13:31 | 91.07 | 98% |
| 3967 | 2020-04-20 08:51:55 | 82.30 | 97% |