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 |
|---|---|---|---|
| 15375 | 2021-06-17 06:42:47 | 79.27 | 98% |
| 4203 | 2018-08-28 07:42:31 | 61.75 | 99% |
| 4023 | 2018-08-21 05:05:13 | 63.23 | 98% |