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 |
|---|---|---|---|
| 10231 | 2025-01-27 00:46:13 | 85.22 | 96.7% |
| 7957 | 2023-04-15 12:49:41 | 82.93 | 97% |
| 3324 | 2021-06-18 14:54:07 | 72.47 | 97% |
| 3188 | 2021-06-04 12:40:40 | 74.12 | 97% |