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 |
|---|---|---|---|
| 4702 | 2025-02-16 17:09:48 | 70.72 | 95.6% |
| 4426 | 2025-02-05 18:35:35 | 75.30 | 95.9% |
| 3776 | 2025-01-14 15:53:02 | 82.81 | 96.5% |