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 |
|---|---|---|---|
| 61941 | 2023-04-18 00:29:57 | 176.38 | 99% |
| 61928 | 2023-04-17 23:46:42 | 176.14 | 99% |
| 14875 | 2021-05-18 01:41:31 | 171.33 | 100% |
| 14872 | 2021-05-18 01:30:57 | 169.62 | 100% |
| 14871 | 2021-05-18 01:22:25 | 163.44 | 100% |
| 7897 | 2021-01-14 21:40:56 | 154.25 | 100% |