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 |
|---|---|---|---|
| 12983 | 2021-05-10 14:21:40 | 88.23 | 96% |
| 12686 | 2021-01-11 11:31:07 | 92.71 | 97% |
| 8541 | 2019-09-01 05:24:00 | 81.41 | 95% |
| 4864 | 2017-09-06 09:04:34 | 81.08 | 96% |