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 |
|---|---|---|---|
| 1642 | 2021-02-11 17:04:40 | 50.98 | 94.3% |
| 888 | 2021-01-21 18:23:53 | 49.05 | 95% |