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 |
|---|---|---|---|
| 24066 | 2019-04-08 13:35:34 | 63.95 | 95% |
| 2244 | 2018-04-15 15:02:27 | 51.16 | 94% |