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 |
|---|---|---|---|
| 9240 | 2019-07-27 04:38:53 | 71.65 | 97% |
| 6712 | 2019-05-02 11:52:50 | 71.71 | 97% |
| 4905 | 2018-12-15 14:18:36 | 58.11 | 98% |
| 450 | 2018-08-13 14:55:37 | 52.63 | 96% |