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 |
|---|---|---|---|
| 6081 | 2023-03-06 21:35:15 | 100.16 | 99% |
| 2863 | 2022-06-07 19:01:29 | 88.24 | 97% |
| 2789 | 2022-06-05 19:05:52 | 91.46 | 97% |