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 |
|---|---|---|---|
| 2335 | 2021-07-29 05:12:22 | 88.31 | 99% |
| 804 | 2016-11-10 09:39:13 | 75.33 | 92% |
| 274 | 2016-01-04 11:49:36 | 69.84 | 92% |