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 |
|---|---|---|---|
| 2996 | 2021-04-12 14:58:44 | 58.63 | 94% |
| 955 | 2021-03-02 15:35:38 | 47.87 | 94.3% |
| 628 | 2021-02-25 20:19:56 | 51.77 | 93.5% |