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 |
|---|---|---|---|
| 7504 | 2020-07-28 05:24:16 | 71.99 | 96% |
| 5737 | 2020-04-14 02:14:05 | 62.39 | 95% |
| 2146 | 2019-10-22 04:27:44 | 62.25 | 95% |