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 |
|---|---|---|---|
| 4195 | 2024-04-06 21:21:00 | 72.36 | 95% |
| 4189 | 2024-04-06 21:12:43 | 71.12 | 96.2% |
| 3591 | 2022-08-10 20:01:38 | 66.69 | 97% |