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 |
|---|---|---|---|
| 2027 | 2021-03-24 12:32:30 | 82.91 | 98% |
| 1654 | 2021-03-15 19:46:30 | 76.57 | 96% |
| 1521 | 2021-03-13 21:34:02 | 85.73 | 98% |
| 1070 | 2021-02-17 08:51:16 | 75.48 | 97.8% |