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 |
|---|---|---|---|
| 7610 | 2020-11-08 12:21:25 | 122.57 | 96% |
| 5640 | 2020-01-10 14:24:44 | 98.45 | 96% |
| 2776 | 2019-02-04 02:09:38 | 96.82 | 95% |
| 1271 | 2019-01-09 13:54:17 | 103.90 | 97% |