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 |
|---|---|---|---|
| 25741 | 2022-02-17 17:08:32 | 94.70 | 98% |
| 13637 | 2020-11-06 14:52:34 | 94.18 | 99% |
| 11441 | 2020-09-28 02:22:39 | 81.22 | 98% |