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 |
|---|---|---|---|
| 5565 | 2019-08-05 11:27:37 | 73.28 | 97% |
| 704 | 2019-05-30 10:08:33 | 61.33 | 96% |
| 699 | 2019-05-30 09:58:08 | 65.49 | 97% |