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 |
|---|---|---|---|
| 33911 | 2022-02-04 18:54:45 | 88.34 | 97% |
| 30068 | 2021-11-21 17:08:32 | 91.96 | 97% |
| 28153 | 2021-09-20 17:04:17 | 99.24 | 98% |
| 25278 | 2021-07-27 15:15:44 | 87.85 | 96% |
| 15713 | 2021-01-17 17:57:08 | 94.43 | 97% |
| 12819 | 2020-10-22 18:10:17 | 99.79 | 99% |