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 |
|---|---|---|---|
| 7996 | 2021-05-08 02:26:08 | 59.33 | 95% |
| 6231 | 2021-03-29 05:34:16 | 61.36 | 95% |
| 5241 | 2021-03-02 01:16:25 | 52.60 | 92.2% |
| 2861 | 2020-12-06 01:53:06 | 55.00 | 94% |
| 2461 | 2020-11-14 01:33:57 | 45.86 | 93% |
| 807 | 2020-06-27 08:01:46 | 39.32 | 93% |