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 |
|---|---|---|---|
| 16627 | 2024-02-20 20:43:42 | 84.10 | 94.9% |
| 15255 | 2022-12-13 21:39:28 | 95.17 | 97% |
| 12475 | 2022-04-05 16:01:51 | 88.39 | 95% |
| 10932 | 2022-01-13 15:50:47 | 75.84 | 95% |
| 8998 | 2021-10-07 10:00:46 | 82.10 | 96% |