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 |
|---|---|---|---|
| 15907 | 2024-01-26 20:23:58 | 109.23 | 98.2% |
| 13807 | 2023-10-23 18:14:52 | 118.84 | 99.1% |
| 2775 | 2022-05-01 14:40:06 | 103.04 | 98% |
| 2297 | 2022-04-22 07:13:39 | 99.79 | 99% |