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 |
|---|---|---|---|
| 6281 | 2021-06-06 20:46:59 | 50.41 | 94% |
| 3329 | 2020-04-04 10:30:20 | 38.82 | 92% |
| 696 | 2020-01-10 07:11:05 | 36.35 | 93% |