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 |
|---|---|---|---|
| 4038 | 2024-09-05 04:29:35 | 103.92 | 97.5% |
| 3195 | 2024-08-13 22:41:13 | 114.59 | 97.9% |
| 2811 | 2024-06-14 00:31:05 | 107.44 | 98.5% |
| 2294 | 2022-05-12 07:22:11 | 102.06 | 98% |
| 2275 | 2022-05-12 06:46:34 | 104.38 | 99% |