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 |
|---|---|---|---|
| 22057 | 2021-04-29 17:47:15 | 112.94 | 98% |
| 20881 | 2021-03-25 20:37:55 | 114.89 | 99% |
| 14423 | 2021-02-12 20:01:55 | 109.26 | 97.6% |
| 13800 | 2021-02-04 22:13:56 | 114.65 | 98.9% |
| 7784 | 2021-01-01 12:12:30 | 109.05 | 98% |
| 5140 | 2020-06-14 01:17:44 | 98.95 | 98% |
| 3108 | 2020-04-28 19:16:30 | 96.95 | 97% |