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 |
|---|---|---|---|
| 10139 | 2024-11-18 09:17:42 | 84.50 | 96% |
| 9325 | 2024-05-31 04:22:20 | 76.38 | 94.4% |
| 8157 | 2023-11-17 19:03:18 | 83.88 | 96.3% |
| 2275 | 2021-09-29 07:46:31 | 75.17 | 96% |