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 |
|---|---|---|---|
| 335 | 2021-02-14 14:30:03 | 62.85 | 94.9% |
| 26 | 2021-01-18 21:47:13 | 52.69 | 94% |